Peel the skin and shred carrots. Heat one tablespoon of clarified butter in a thick bottomed pan and roast the cashew nuts till light brown and add the raisins and keep them aside in a bowl.
Add the shredded carrots in the same pan and fry for a minute.
Add the milk and allow it to boil and keep the stove in medium flame and cook it covered for 5-7 minutes till the carrots get cooked.
Continue to cook till the milk completely evaporates. Add the sugar and mix well. When the sugar melts, let it cook till the sugar thickens.
Enjoy it hot. Enjoy it with some vanilla ice cream.