pressure cook the almonds and chopped carrots with just enough water

when cooled, pop the skin of the almonds

grind almonds first as they are hard to grind, to a fine paste. Then add cooked carrot and grind till smooth with the water used for cooking them.

Add ghee to a thick bottomed pan or kadai and roast the super fine semiya / vermicelli till aromatic or golden brown and keep aside

boil milk in a thick bottomed pan. add crushed saffron dust (in a small mortar-pestle) to the milk

transfer the roasted semiya to the pan with boiled milk and gently mix

add the carrot-badam paste, wiping the grinder jar clean and allow to cook while stirring intermittently till it gently bubbles. semiya should have also been cooked by now

pour in the condensed milk and switch off immediately, sprinkling cardamom dust as the last step

swirl gently to mix well

garnish with ghee roasted almond flakes or pistachio bits and serve warm