Wash the carrots and make it clean.
Now peel them.

Now chop the carrots as you chop them for your bhaji.
Now place them in a pressure cooker and add the milk in it.
Now cover the cooker and cook it upto 3-4 whistles. (first whistle on high flame and others on low flame, as the milk will come out from the pan).

Now open the lid of the cooker.
Mash the carrots with a masher.
Now again switch on the flame and cook it.

Cook until the milk and water of carrots evaporates.

Now whisk the malai with a beater.
And make it smooth.
When the water of carrots evaporates add the malai in it.
Now mix it and cook.

Cook it with continue stirring.
It should be completely dry.

Now add ghee in it.
Again cook it for 15-20 minutes with continue stirring.
Cook it until the ghee leaves the pan.

Now add sugar in it.
Mix well.
Cook for another 10-15 minutes.

Now Grease a thali. And place this entire mixture in it.
Now sprinkle some almond and cashew flacks on it.

Let it to be cool then put it in freeze for 1 hr and cut it into pieces. And ready to serve.