Use a medium size non stick pot and on medium heat, heat the ghee, before adding the cinnamon stick and cardamom pod.
Add the grated carrots and mix thoroughly, before adding the water-cover the pot and allow the carrots to cook till the water had has burnt out.
If your carrots are bit on the tough side, add a bit more water so they cook till soft.
Once the carrots are cooked add the milk and once again let it cook till the milk is burnt out.
Now you can add the condense milk, cardamom powder, flaked almonds and chopped pistachios-mix thoroughly ensuring that you have a thick consistency of the carrot mixture it should look like a very soft scone dough.
Serve into dessert bowls. Garnish with coloured almonds and edible glitter it can be served warm or chilled.Recipe reprinted with permission of Usha Singh. See her blog Healthy Vegetarian Foods, for more recipes.