Cook at 100% power for 20-25 minutes, stirring thrice till all the milk has been absorbed.
The timings vary depending on the moisture in the carrots.
Add the sugar and stir vigorously to dissolve it. Also add the ghee and cardamom.
Continue to cook at 80% power for 5 minutes stirring once. The fat will separate.
Pour into a serving dish and garnish with remaining nuts and raisins.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.