Take a non-stick pan and add 1 tbsp ghee. Heat it over low flame. Add grated carrot and saute for 8-10 minutes or until it shrinks a little. The raw smell of the carrots should disappear.

Pour condensed milk and continue to cook over low flame.

Keep cooking until it turns into a sticky mixture. Add another tablespoon of ghee and cook for a few minutes until it thickens.

Turn the heat off, add cardamom powder and mix thoroughly.

Allow it to cool down a little. Once the mixture is warm to the touch, shape them into small ladoos.

Heat a non-stick pan over low flame. Add pistachios and lightly roast it for about 3-4 minutes. Turn the heat off and set aside to cool down. Then grind to a coarse powder.

In the same pan add 1 tsp ghee and heat it over low flame. Add the chopped almonds and cook for a minute. Transfer to a bowl and set aside.

Then add another teaspoon of ghee in the pan and once it melts, add the chopped pistachios. Cook for 1-2 minutes. Then transfer to a bowl and set aside.

Pour 1.5 tbsp ghee in a non-stick pan and heat it over a medium-low flame. Lower the flame and add semolina. Roast it for about 8-10 minutes while stirring continuously. Once the colour of the semolina becomes light golden and it gives off a mild aroma, turn the heat off.

Transfer the mixture to a plate and let it cool for 4-5 minutes.

Add condensed milk ( ½ cup+2 tbsand keep mixing until it comes together like a dough.

Divide the dough into two parts and place them in separate bowls. To the first bowl add coconut flakes, chopped almonds which were roasted in ghee and ¼ tsp cardamom powder. Mix well and shape them into small ladoos.

Brush each almond ladoo with condensed milk and roll them in desiccated coconut.

In the second bowl, add ¼ tsp cardamom powder and chopped pistachio which were roasted in ghee. Combine well and shape them into small ladoos.

Brush each pistachio ladoo with condensed milk and roll them in pistachio powder.