Heat ghee,add grated carrot & fry it for few minutes in medium flame.

Add milk, cover it & let it to boil.

When it is properly boiled add milkmaid & cardamom powder/vanilla essence.

Stir it constantly.

Make 50gm cashew nuts in powder & cut another 50gm cashew nuts into small pieces.

Add all the cashew nuts in carrot mixture & mix it well.

Make this mixture almost dry & switch off the flame.

Now grease a plate with ghee & pour the mixture in it.

Make it cool & keep it in fridge for 3 to 4 hours.

Then cut the kalakand into pieces & decorate with chopped cashew nuts.