First of all, wash and peel off the carrots very well. Grate it using a grater or any other special equipment if you have any.
Now take a pan and add around 1 tbsp ghee in it.
Add the grated carrots into the pan.
Cover the pan with a lid. Let the carrots cook for a while in its own moisture. Do not add any water.
Roast it in ghee for around 7-9 minutes on medium flame. Make sure to stir in between.
After that, pour the milk gradually into the pan.
Mix all well. Add the crushed Ealishi or cardamom.
Let it simmer on low-medium flame for another 10-15 minutes depending on the amount of milk and carrots. Stir the mixture occasionally. Also, add some khoya or mawa at this stage (optional).
When the carrots are cooked well and the raw flavor is gone and the milk is dried out a bit, turn off the flame. Pour 1-2 tbsp ghee and the jaggery powder. You can adjust the consistency as you wish.
Give it a nice mix. Cover the pan and let it rest for some 10-15 minutes.
Garnish it with a few crushed almonds and serve it warm.