Peel the skin of carrot, wash and chop roughly. Blend it to a puree, by adding very little water. Soak saffron in warm milk. Also, soak almonds in water for 2 hours. Fry cashews, raisins with a tsp of ghee and keep it by side. Boil milk in a pan and add the carrot puree.
Cook in low flame for 5 minutes until the raw smell of the carrot leaves. Remove the skin of almonds and grind it into a smooth paste by adding little water and add the paste.
Now add sugar and boil it for 2 more minutes until it melts. Then add condensed milk.
Finally add cardamom powder, saffron, cashew and raisins. Drizzle a tbsp of ghee on top and mix well.
Yummy carrot kheer is ready. Serve it hot or cold.