Gajar Ka Halwa (An Indian Carrot Pudding)

Ingredients:

Carrots - 1/2 kg, cleaned, scrubbed, and grated to shreds
Sugar - 1 cup
Boiled milk - 2 cups
Almonds - 15, blanched and ground to a smooth paste
Cashew nuts - 15, ground to a smooth paste along with almonds
Ground nuts - 10, blanched and halved (optional)
Raisins - 2 tablespoon
Ghee or butter - 2 tablespoons (preferably Indian ghee)
Dried ginger powder - 3/4 teaspoon
Salt - 1/8 teaspoon

Method:
 Make the ghee very hot in a heavy-bottomed vessel or in a nonstick wide-bottomed pan and add the carrot shreds and salt. Fry the carrot shreds well in the ghee and pour in the milk. When the milk is all absorbed, add the sugar, and almond-cashew nuts paste. Stir well till it thickens. Add the dried ginger powder and remove from the heat immediately. Serve hot.