Wash the carrots thoroughly and peel them.

Grate the peeled carrots using hand grater or food processor.

Heat the milk in a pan, add strands of Saffron to it, and keep it aside.

Add ghee to a heavy bottom kadhai (pan) and heat it.

Once your ghee is melted, add your grated carrots in the pan and sauté them.

Once the water released by the carrots has evaporated and the color of the carrots starts turning a darker color, add the warm saffron milk to the pan.

Cook on medium heat till the milk evaporates while stirring at regular intervals to making sure it does not burn.

Now add sugar and mix it well. Keep cooking till the water of sugar evaporates.