Wash it, peel it again wash it & grate the carrots, either with a hand held grater or in a food processor

Put milk in a thick & deep bottomed pan & boil it & add grated carrots

On a low to medium flame, bring the whole mixture to a boil & them simmer

Cook this mixture on low to medium flame, the milk will froth & start reducing slowly & slowly

Keep on stirring this mixture often, keep scraping the sides of the pan to remove the evaporated milk solids, add the milk solids to the cooking mixture

The mixture should reduce 75% & then you add sugar, stir & continue to simmer on a low flame till the mixture starts thicken & reduce more, stir in intervals

Switch off the gas & let it cool

Add saffron, cardamom powder, almond & pista & stir it & keep in refrigerator for chil

Keep some strawberries • separate for garnish; rest other strawberries cut in to length wise { strawberries should not sour } keep cut strawberries in fridge for chill

When carrot rabdi is chilled nicely then add cut strawberries * & mix with light hand

Transfer in serving bowl & garnish with strawberries • serve chilled & enjoy