Heat one tbsp ghee in a non-stick pan. Add cashewnut and raisins. Fry till light brown. Add grated carrot with a pinch of salt. Saute on a medium flame for 5 minutes or until it shrinks and raw smell goes out.

Now add powered sugar and condensed milk. Keep stirring until it turns into a sticky mass.

Add remaining ghee and keep cooking until it forms a thick mixure.

Next add cardamom powder and mix well. Turn off the flame and let it cool for a minute or two.

Now grease your palms with little ghee. Make equal sized ladoos out of the carrot mixure. Roll the ladoos on desiccated coconut.

Refrigerate the carrot ladoos until firm and then serve.