Grate the carrots, you need about a cup of packed grated carrots
Soak saffron in a tablespoon of warm coconut milk
Start cooking carrots in a pan stirring frequently
In about 10-15 minutes, it will nice and soft
Meanwhile, grind the cashew along with coconut milk into a thick cream consistency
Add cashew coconut cream to the softened carrots
Simmer on low heat for 2-3 minutes
Add cardamom powder, soaked saffron and honey
Switch off, add thinly sliced bananas and mix well
For garnish-Heat ghee (or coconut oil) on medium heat and saute raisins and cashews till slightly golden
Garnish over the kheer
