Add grated carrot to to a thick bottomed pan and add the milk and khoya and cook on a medium flame stirring so that it does not stick to the bottom of the pan for about 20-25 minutes.
When more than 1/2 of milk evaporates add 1 cup of sugar and mix it well with the carrots.
Now again, cook the carrots for another 15-20 minutes on a low flame until all the milk evaporates.
When almost all the milk has evaporated add the mixed nuts, cardamom powder, saffron and the ghee. Cook for another 5 minutes. Make sure all the milk has evaporated
Serve it warm with a side of vanilla ice cream or cold by itself depending upon your preferences.
