An extremely popular dessert from the northern regions of India.
To serve: 4

Carrot - 450 gms.
Milk - 750 gm.
Single cream - 150 gm.
Granulated sugar - 75 gm.
Ghee (clarified butter) 45ml.
Khoya (reduced milk) - 45 gm.
Ground almonds - 100 gm.
Green cardamom - 6 nos.
Cashewnuts - 25 gm.

Peel carrot and grate. In a large heavy bottomed pan, add cream and bring to a boil, stirring constantly. Lower heat and simmer, stirring occasionally to prevent it from sticking to the pan. Cook for at least one hour, till milk has thickened and stir in the sugar. Allow to simmer for further 20 mins. stirring occasionally. Add khoya, ground almonds, crushed cardamom seeds and sultanas. Cook for another 5-10mins, until the mixture is greasy on the surface. Transfer to serving dish and serve garnished with sultanas and cashewnuts. Serve hot or cold as preferred.