Prep the Carrots: Peel and grate the carrots using the medium holes of a box grater. Avoid using a food processor "blade" as it releases too much moisture and ruins the texture.

Milk Reduction: In a heavy-bottomed Dutch oven or pot, combine the grated carrots and whole milk. Bring to a boil over medium-high heat.

Slow Simmer: Lower the heat to medium. Simmer the mixture, stirring occasionally, until the milk has completely evaporated and the carrots are soft. This "reduction" creates the creamy base.

Sweeten: Stir in the sugar and cardamom powder. The mixture will become liquid again as the sugar melts.

Evaporate Moisture: Continue to cook and stir until the moisture from the sugar has dried up and the mixture begins to thicken.

The Sauté (Bhuna): Add the clarified butter (ghee). Sauté the carrot mixture on medium-low heat for 8–10 minutes. This step is crucial for developing the deep ruby-red color and aromatic depth.

Add Richness: Crumble the milk solids (Khoya) into the pot. Stir gently for 2–3 minutes until the solids are warmed through but still retain some visible texture.

The Garnish: Fold in the almonds, cashews, and raisins. Mix well and cook for a final minute.

Serve: Enjoy warm for the most traditional experience, or chilled with a side of vanilla bean ice cream.