Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.
When cool, transfer it to a non -stick pan and add the dry fruits (leaving few to garnish). keep stirring on low flame till the moisture is reduced.
Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens. Add the saffron and rose water and serve, garnished with dry fruits.
