Heat a kadhai with oil. Roast vermicelli till slightly brown. Next add into it grated carrot and saute both together till carrots are also cooked little bit. Keep the flame slow all the time.

As you get the desired colour of the carrot and vermicelli, take it out on a plate.
(You can do the sauteing of vermicelli and carrot separately also)
Next add some more oil and ghee. Fry the dry fruits and take them out on a plate.

In the same vessel put milk. Boil milk with bay leaf and cardamoms till it gets bit reduced in amount. Stir occasionally.

Next add the fried vermicelli and carrot into the evaporated milk. Add salt and mix. Let the carrot and vermicelli get cooked at a slow heat.

When vermicelli almost plumps up and the kheer becomes thicker, add sugar. Mix and cook till sugar dissolves. Check the consistency. Then add the fried dry fruits. Keep some for garnish.
Mix. Add few drops of fruit essence (optional). Give a mix.
Kheer is ready!!

Let it cool and come to room temperature, transfer into a serving dish. Decorate with fried dry fruits.