Pressure cook carrots for 2 whistles and grind it to a smooth paste. Keep aside.
Heat ghee in a pan, add the cashews and fry them to golden brown and keep aside. In the same pan, saute boiled carrot paste until the raw smell completely leaves.
Then add milk, sugar and mix well. Cook for 5-7 mins until the kheer becomes thick. Keep stirring.
Now add cardamom powder, ghee roasted cashews and stir well. Switch off, serve hot or cold as per your choice!
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