For Carrot Rabri - in a wok add 2 Tbsp ghee and add grated carrots, add grated Khoya and keep stirring. Add powdered sugar and stir until sugar dissolves. Set aside

In another wok add milk and boil to reduce to half, add condensed milk and keep stirring until thickens. Add carrot and stir well, cardamom powder and stir. Carrot Rabri is ready to use further. Add some saffrons and mix.

For Stuffed Chena Rosogolla - on a plate take the Chena and add milk powder and knead with heel of your palm until well combined.

In a wok brush with ghee and add the Chena and stir until a dough is formed, set aside

Make balls and add roasted raisins and roasted vermicelli and make balls

In a serving bowl add the Rabri, add the Stuffed Rosogolla and garnish with roasted cashew nuts and roasted almond, refrigerate for 30 mins