Wash and peel the Carrots. Remove tip and top. Shred the carrots in a Food Processor or a shredder.
Grind about 6 green Cardamom pods in a mortar and pestle. Set it aside.
In a thick bottom pan, simmer milk, ghee, saffron, and shredded carrots on medium heat.
Continue stirring in between while the milk is simmering. Continue to cook until liquid is ¾ its original measure. It should take approximately 25-30 minutes.
Add sugar, ground cardamom, slivered almonds, and milk powder.
Stir well and continue to cook on low while stirring in between until the liquid completely evaporates.
Take the pan off of the stove. Garnish it with more slivered almonds.
Enjoy, you chef you!