Peel, wash and chop carrots roughly into chunks. Pressure-cook them with a cup of water for 1 - 2 whistles. Meanwhile soak few cashew nuts in warm water.
Blend the cooked carrots and the soaked cashews together adding the water in which the carrots were cooked.
Heat a little ghee and roast the chopped cashew nuts and raisins and keep aside.
Heat milk in a non stick pan and bring it to boil and add the ground carrot paste to the milk and give a stir.
Allow it to simmer for 4 - 5 minutes. Then add sugar and cardamom powder and simmer for another 5 - 7 minutes. The milk should be slightly thickened by now. and so that it forms a 'kheer'-like consistency
Add all the dry fruits and nuts, and saffron and give a mix. Turn off stove.
Adjust sugar as per taste.
Do not more than 3 carrots for 2 1/2 cups milk.
The kheer tends to thicken a bit with time, so turn off stove accordingly based on the consistency you looking for.
This can be served warm or chilled.
Instead of grinding with cashews you can also use soaked almonds.
You can also add few tbsp of cream to make it more rich. But the kheer itself will be thick and luscious if you simmer the milk well.