Boil carrots till done and drain.

Blend cooked carrots with eggs, sugar, milk powder and cardamom powder till smooth.

In a deep saucepan, heat ghee. Spread across the pan.

Pour in the blended mixture and keep on very low flame.

Sprinkle the cashew nuts and raisins over the mixture. Keep on closed lid till the top is done - when touched, it doesn't stick to your finger.

Allow to cool for a few minutes, then flip onto a plate. Cut and serve!