6 red carrots, grated
1/2 cup full fat milk
1/2 cup sugar
1/4 tsp elaichi powder
A few saffron strands
2 tbsp cream
3 tsp ghee

For garnishing :
2 tbsp slivered almonds

Heat the ghee in a broad non-stick pan and fry the carrots for 2
to 3 minutes.
Put the milk and stir till it evaporates.
Then put the sugar and continue to stir until the mixture becomes
slightly thick.
Put the cardamom powder, saffron dissolved in a little milk and
cream and mix properly.
Decorate with the slivered almonds.
Ready to serve.