Cook the carrots in one cup of water till soft - pressure cook them for three whistles. Once cooled, blend until smooth and set aside.

Add the coconut and the other cup of water in a blender and prepare fresh coconut milk. Set aside.

Heat ghee in a pressure cooker. Add the daliya and saute for five minutes till a nice aroma comes.

Add the milk, cardamom, sugar and salt and give it a mix.

Close the lid and pressure cook on medium-low flame for one whistle and then leave it on for 10 minutes on low flame. Switch off and allow the pressure to go by itself.

Open, add the carrot juice and coconut milk and give a good mix. Simmer for five minutes - do not boil!

Heat the ghee, fry the cashew nuts and puff the raisins. Add to the warm kheer. Enjoy!