Step 1
Heat ghee in a pan, add grated carrots, and sauté for 2-3 minutes. Add semolina and roast lightly. Gradually add milk powder, sugar, cardamom, and saffron. Cook on low heat, stirring continuously, until the mixture thickens.
Step 2
Let the mixture cool slightly, then shape into small carrots.
Step 3
Warm milk with a pinch of cardamom and saffron. Lightly sweeten if needed.
Step 4
Place the carrot-suji rasmalai in the warm milk syrup. Let them soak for 15-20 minutes.
Step 5
Garnish with chopped nuts. Serve chilled or at room temperature.
