grated the carrots, put them in a pressure cooker with few cardamoms and milk in the for about 15-20 minutes till the carrots became tender and the water was absorbed. Then Put in condensed milk and cooked the mixture till it became thick and lumpy. Put clarified butter and mixed till it blended completely with the mixture and it started coming out from the edges of the pudding. Put in some almonds and cashews as well. Cooked for 5 more minutes. Garnished with almonds and cashews.