Peel the carrot skin & grate finely. Finely chop the almonds & pistachio nut into small pieces.
Heat ghee over medium fire in a thick-bottomed pan
Add grated carrots, stir for one minute.
Add milk and cook until carrots are tender.
Add sugar and continue cooking, stirring constantly to prevent sticking.
Continue cooking for 3-4 minutes.
Turn off heat. Add cardamom powder (and raisins if using)
Garnish with pistachio and almonds.
