Grate the Carrots first. Cook these grated Carrots adding some milk to it and let it cook on a low heat for 15 to 20 minutes. Keep it covered.
After it gets cooked and becomes tender and soft, add sugar. Simmer it for another 5 to 8 minutes. Meanwhile in about 2 tablespoon of Ghee, roast Semolina in a pan. Semolina can be increased also but for this recipe, this measurement fits perfectly well.
After the semolina changes colour a little bit, not too brown and gives a nice aroma, switch off the gas. It takes 6 to 7 minutes and should be done on a low heat
By now the carrots must be cooked thoroughly and looks so glossy and shiny because of the sugar. To this add the semolina and the cardamom powder. Mix well and let it simmer on low flame only. Next is to add the cream. If desired transfer this into a non stick pan or pot at this point of time just to prevent it from sticking to the bottom. I did the same.
Let it further simmer on a low heat after adding the rest of the ghee and keep stirring in between. Garnish as per your liking with your favourite dry fruits. I used almonds and pistachios.
