Put the leftover sugar syrup (Chasni) to boil. (I have leftover sugar syrup from rasgulla. It has saffron and cardamom pods in it). Meanwhile, while the sugar syrup is put to boil, heat ghee in a thick bottom pan or a non-stick pan. Once the ghee is heated and melted, add semolina and keep heat on low.

Roast the semolina on low heat for 2-3 minutes. Then add grated carrots. Saute the mixture on medium heat. Saute the mixture on medium heat till the carrots soften. It will take around 7-8 minutes. Add milk powder and mix well.

The sugar syrup has started boiling. Switch off the heat. Add the hot sugar syrup to the semolina carrot mixture in batches.

Add all the sugar syrup and mix well. The semolina will start absorbing the sugar syrup. Keep the heat on low and cover the pan with lid and cook for 2-3 minutes. Now remove the lid, the sugar syrup is absorbed nicely. Now add cardamom powder and sugar if needed. Mix well.