- 600 gms carrots, peeled, tops cut and washed
- 3/4 cup (150g) granulated sugar
- 1/2 cup (97g) ghee (clarified butter)
- 2 cups (480g) whole milk
- 1/2 cup (120g) heavy cream
- 10-12 Baraka Green Cardamom pods, ground to a powder in a coffee grinder
- 1 1/2 teaspoons (3.5g) freshly grated Anamalai Nutmeg
- 1/2 teaspoon Kashmiri Saffron, crushed
- 12 raw almonds, sliced thin
- 15-20 raw pistachios, sliced thin
- 10 raw cashews, sliced thin
- 1/3 cup (50g) golden raisins
Garnish:
- 10 raw almonds, sliced thin
- 15 raw pistachios, sliced thin
- 1/2 teaspoon ground Baraka Green Cardamom