First Wash, peel and grate carrot finely. I used 2 carrots that weighed 180 gms in total.
Side by side, in a sauce pan, bring 2 cups milk to boil. Simmer it until it reduces to 1 cup.
Soak almonds for 10-20 mins. Slice thinly and set aside.In another pan, heat ghee. Roast the sliced almonds until nice aroma wafts. Drain from ghee and keep aside.
In the same ghee, sautee the carrot in medium flame until it turns pale, dry and soft cooked. Takes 3 mins roughly.
Add water, sugar and bring to boil. Do not let it boil for long time.
Pour in milk and simmer for 4 mins.
Add powdered cardamom and roasted almonds. Mix and switch off flame.