Add the carrot-cashew paste back to the pan and mix with the carrot boiled water. I had just a quarter cup of water left out.
Start the cooking again in medium heat and add whole milk now.
Mix well and let the carrot blend with the milk nicely for a few minutes.
Add 1/4 cup of sugar with a pinch of salt. Please note that I use condensed milk also in this recipe hence used 1/4 cup of sugar.
If you are not using condensed milk use 1 full cup of sugar and increase the whole milk to 2 cups.
Next, add 3/4 cup of condensed milk if using.
Add 1/2 tsp of cardamom powder too and combine well.
Cook the carrot kheer for five minutes in low heat.
Add the fried cashews and raisins and switch off.
Serve this carrot kheer warm or chilled.