In a wide saute pan, heat 1tbsp ghee and add the cashews and raisins. Once the cashews are golden and raisins plump up, remove and set aside.
In the same pan, heat the remaining ghee and the grated carrots. Saute on low flame until the carrots don't smell raw anymore, this takes about 12~15 minutes
Slowly add the milk and bring the mixture to a gentle simmer. Cook uncovered until the milk starts to thicken and the carrots are completely tender, this will take about 15 minutes.
Next add condensed milk and sugar. As the sugar melts the mixture will become liquidy, but as it cooks it thickens again. Cook, stirring occasionally until the mixture becomes thick, takes about 20-25 minutes.
Add the ground cardamom and cook for couple of minutes.
Garnish with the roasted cashews and raisins. Can be served hot, warm or chilled.