Chop the carrots and cook it in about 1 cup milk in a pressure cooker. Allow it to cool.

Once the carrots are cooled; puree the carrots along with the milk in a blender until smooth.

Transfer the carrot milk puree to a heavy bottomed vessel. Add rest of the milk. Turn the heat on to medium high. Add in the sugar and stir continuously until all the sugar is dissolved.

Turn the heat to low and allow the mixture to simmer for about 15 minutes, stirring occasionally. Adjust sugar according to your taste.

Heat the ghee in a small pan; add the cashew nuts or almonds and roast them until golden brown.

Soak few strands of saffron in 2 tbsp milk.

Turn off the heat and set aside or transfer to a serving bowl. Stir in the roasted nuts into the above carrot kheer. Add the saffron milk and powdered cardamom to the kheer.