Step 1

Warm milk in a Dutch oven over medium heat and bring it to a boil.

Step 2

Add the carrots and continue cooking over medium heat. Stir continuously until the milk completely evaporates. The process will take a while, about 40 minutes.

Step 3

Stir in the ghee, sugar, and ground green cardamom. Cook until the ghee separates and the carrot mixture turns bright orange or red; stir continuously to prevent anything from sticking to the pan.

Step 4

Fry khoya in a non-stick skillet with ghee and add it to the carrot mixture.

Step 5

Top the dessert with toasted pistachios and almonds to serve.