Cut the carrot into small pieces and cook in a pressure cooker with 1 3/4 litre milk and half the quantity of sugar. Let it cool.

Grind the cooked carrot in a blender and make a paste.

Cook oats in another vessel with remaining milk and add the remaining sugar to this.

Heat a pan, add the cooked oats and the blended carrot together. Stir well.

Add the condensed milk, powdered cardamom and vanila essence to it.

Allow the milk to thicken.

Fry the cashew nuts and raisins in ghee. Add this to the kheer.

Refrigerate it and serve chilled.