Wash the carrot and peel them. Grate the carrot to medium thickness.

Add the carrots and milk in a pan.

Cook on low heat until all the milk is absorbed.

Add ghee and cardamom powder in the pan. Fry for 4-5 minutes on low heat. Keep stirring continuously.

Add sugar and cook for another 4-5 minutes.

Now add grated khoya and cook for 15-20 minutes on low heat until ghee starts to leave on the sides. Keep stirring in between. Garnish with almond and pistachio slivers. Serve warm