Wash and peel carrots. Grate them. Boil the milk.
Now in a large kadai heat 1 tbsp and saute 1½ cup carrot. Now add ¼ tsp saffron in half cup of milk and mix well. Add the remaining milk.
Get the milk to boil on medium flame.
Stir occasionally and boil the milk for 20 minutes or until the milk thickens.
Add the crumbled Khoya then, add ¼ cup sugar and stir well. Continue to boil for 10 minutes, or until milk thickens and turns creamy.
Now add ¼ tsp cardamom powder, fried cashew-raisins and mix well.
Finally, serve carrot kheer chilled or hot garnished with raisins, almonds and pistachios.
