Grate carrot, pressure cook with 1 cup water and 100g sugar till three whistles. Remove from fire and allow it to cool.

Stirr in condensed milk and add remaining sugar. Blend in a mixie till the mixture becomes creamy.

Transfer the mixture to a thick bottomed Teflon-coated pan (so that the mixture does not stick) and keep stirring in low fire till it thickens.

Add ghee and stir again till it gets a semisolid consistency.Reomove from fire and garnish with chopped cashewnuts, badam, and raisins.