Clean the carrots and peel them. Grate them using a grater or preferably a food processor. It is a pretty time consuming process to grate by hand, so a food processor would help. If you do not own a food processor, do get your husband to do the work for you.

To make the Khoya - In a large heavy bottom pan, heat 1 tablespoon of the butter. Let it melt and then add the ricotta cheese. Mix it well and then keep cooking it over medium low flame until crumbly and light brown in color (about 20 mins). Remove it and keep it aside until needed.

Ricotta cheese in butter

Ricotta liquifies after heating

Ricotta cooked down for about 20 mins

In the same pan, heat 3 tablespoon of butter. Let it melt and then add the chopped nut. Fry the nuts until golden brown.

Now add the grated carrots and sauté over medium low flame. Also add the raisins and the cook them for about 15 mins or until the carrots are aromatic and soft.

Carrots and raisins added to the pan

Carrots cooked down for about 15 mins

Now add the milk and mix well. Cook the carrots in the milk for about an hour in low flame. Cook it until the carrots are cooked and about 90% of the milk is evaporated.

Carrots cooked with milk for about an hour

Add the sugar and mix well. The carrot would liquefy once we add the sugar. Cook it down further for about 15-20 mins until the desired consistency in reached.

Carrot liquefies after adding the sugar

Cooked down to desired consistency

Now add the crumbled khoya and mix it well. Turn off the flame and serve warm or at room temperature