Heat ghee in pan.
Add carrots and cook till soft. Keep stirring constantly on low heat.
Add coconut and cashew powder. Stir constantly.
Add ricotta cheese and mix well to blend in the mixture.
Add condensed milk and cook on low heat stirring continuously till it thickens and mixture starts coming together.
Add raisins, rose essence, and cardamom powder. Switch off gas. Cool slightly.
Divide the mixture in 4 parts. Add food color of your choice.
Grease hands with ghee and make ladoo (ball) shape.
Roll them in desiccated coconut and refrigerate to firm them up and for longer shelf life, though they should be consumed within a week.
For rainbow colors--Make small equal sized balls from each colored dough.
Take 4 different colored balls and roll them in log shape.
Line them next to each other and cut them in half.
From the two halves, make bigger balls (Ladoos). Repeat with the remaining balls.
