Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
Put the water to boil, when it begins to boil add the grated carrots and cook for five to seven minutes. Add the milk and cook on a low flame for one hour stirring occasionally. Add the sugar, mix well, and cook till the sugar has dissolved and all the milk has been absorbed.
Add the ghee and simmer for two to three minutes. Add the slightly crushed cardamoms and the raisins, mixing well.
Remove the mixture from the heat and arrange in a serving dish. Garnish with almonds and pistachios.
Serve cold, hot or at room temperature.
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