Milk - 1 ltr
Almond - 1 cup
Carrots - 3-4
Sugar - 1 1/2 cup
Saffron - few strands
Ghee - 1 Tbsp
Soak almond in warm water for atleast 2 hours and peel the skin off. Scrap the skin off the carrot and half cook in a pan. Then grind both in a mixer to a fine paste. Add little milk or water if required.
In a deep sauce pan, add a tbsp of ghee. Then add the ground paste. Along to it add the milk. Let the milk come to boil.
Add sugar to the paysam and simmer the flame. Add the saffron and in low flame, let it keep cooking. Reduce the flame once the milk reduces to 3/4th consistency.
Garnish with some cashews or almond bits. And serve chill, if preferred.