For caramel: In a pan take sugar and keep on flame. Add 2-3 tablespoon water and stir in between. Stir until sugar melts and turn light brown in color. Immediately transfer into mould or container and spread at bottom.

Grind grated carrot along with 1/2 cup milk and 1/2 cup water until smooth paste and then strain it well by pressing with spoon..

In a pan heat remaining 1 cup milk. Add carrot puree and stir well. Add ghee, sugar and salt. Boil for 5-7 minutes.

Add suji and custard cornflour mixture. Stir continuously. Stir until mixture thickens. Finally add vanilla essence and mix well. Transfer into mould or container in which caramel is poured.

Add enough water in steamer and bring to boil. Put ring into and put mould on it. Cover with lid or aluminum foil. Close the steamer and steam on medium flame for 25-30 minutes or until done. (check with knife or toothpick)