Heat milk into a large, heavy-bottom pot or a pan and bring to a boil. As soon as it starts boiling, turn the heat on medium, and add saffron strands.

Continue boiling milk on moderate heat, stirring it continuously until it reduces by approximately 3 cups. So when you see you have almost 5 cups of milk left, turn the heat on low. Make sure to stir it in intervals.

Heat Ghee in a small pan and add shredded carrots. Cook the carrots on medium heat for about 5 minutes or until they are tender and turned into a bright orange color.

Now take ⅓ cup of hot milk from the pot you have on low heat, and add it to carrots. Mix well and cook until all the milk is absorbed.

Turn off the heat and let the carrot mixture cool down a bit. Then transfer it into a blender jar and blend into a fine puree. The puree should be smooth without any bits of carrots. If your blender doesn’t make a fine puree, you can pass the puree through a fine sieve.

Add sugar, cardamom powder, and chopped nuts. Mix well and continue boiling carrot milk for 10 minutes; the milk should be thick and creamy.

Remove from the heat and let it cool down completely. Set it in the refrigerator and chill for at least two hours before serving.

You can also enjoy this Carrot Kheer warm if you prefer.