In a heavy-bottomed pan or a large skillet, melt the ghee over medium heat.

Add the grated carrots and sauté for about 10-15 minutes, until the carrots are softened and have reduced in volume.

Pour in the milk and bring to a gentle simmer. Continue cooking and stirring occasionally for 20-25 minutes, or until the milk has been fully absorbed. This step is key to that creamy texture!

Stir in the cardamom powder, saffron threads, and stevia. Mix well. Taste and adjust the stevia if you want it sweeter.

Cook for another 2-3 minutes to allow the flavors to meld together.

Remove from the heat. Garnish with chopped nuts before serving warm.