Cook me carrots with just enough water.
Leave to cool.
Meanwhile, if you are using soya milk prepare it.
In a thick bottomed deep pan bring the milk to fa boil and simmer it to let it thicken.
Blanche the almonds and grind half the quantity to a paste.
Then add the cooked carrots and grind together in a liquidiser.
Add this to the simmering milk and stir well to prevent burning.
Turn off the flame after a couple of minutes and add the jaggery.
Stir well till it dissolves in the heat of the pudding.
Add the cardamom powder, stir well and keep covered for 5 minutes to let the aroma infuse into the pudding.
Take lid off the pan and leave to cool to room temperature and then chill the pudding or kheer for an hour in the refrigerator.
Cut the rest of the blanched almonds into slivers.
Serve the kheer in individual bowls and garnish with the almond slivers.