Ingredients: 1 lb(s) carrots, peeled and sliced 1/2 cup cashew nuts, soaked in water for 3 hours 1-2 cups milk (boiled) 3/4 cup sugar 1 tbsp. cashew, unsoaked 1 tsp. cardamom powder Method: Drain soaked cashews and grind to a paste. If paste is too dry add little water. Boil carrots until soft, then grind to a fine paste. Mix cashew, carrot pastes in a pan and bring to a boil for about 10 minutes. Add sugar, milk and continue to boil. Stir continuously to prevent sticking. When it is thick, remove from the heat. (Add more sugar if desired) Add cardamom powder and mix well. Roast remaining cashews in ghee until golden color and add to the kheer. Serve warm or cold.