Peel and wash the carrots. Cut into thick pieces. Grind the carrots in a food processor with one to two tablespoons of milk and make a thick paste (do not add more milk than this). You can also grate them finely.
Line an 8 by 8 cake tin with parchment and grease it well with oil.
Heat two tablespoons of ghee in a thick bottomed kadai or pan. Add carrots in it and stir while mixing well. Now cover and cook on medium-low flame for five to eight minutes, so that the moisture present in the carrots reduces.
Add the remaining milk and saffron threads, mix well and pour it into the pan. Now put a lid on the pan and cook on low flame till all the milk dries up. Keep stirring in between. Keep in mind that the flame should be very low.
Also, grind walnuts, milk powder, cardamom seeds and grated coconut powder (if using) together and make a fine powder.
After the carrots become slightly dry, add sugar to it and mix. After this, cook on low-medium flame until the sugar completely mixes in the carrots.
Now add the ground walnut mixture and mix well. Also add the remaining one tablespoon ghee and cook until the mixture comes togetherAdd chopped walnuts and mix.
Pour the prepared mixture into the cake tin and spread it over the entire tin and keep it in the refrigerator to set for two to three hours.
