Combine the milk and grated carrots in a heavy-bottomed pot. Bring to a boil. Lower the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 1 hour.

Add the ghee, reduce the heat to medium-low, and cook the carrot-milk mixture, stirring frequently. Keep doing this until the carrots turn reddish brown, 45 minutes to 1 hour.

Add the sugar (or honey) and, if you like, the cashews and pistachios. Cook the mixture, stirring, for about 5 minutes. Turn off the heat and transfer the pudding to a serving bowl, garnished with cardamom.

This recipe yields 8 servings.

Each serving: 431 calories; 370 mg sodium; 80 mg cholesterol; 26 grams fat; 16 grams saturated fat; 42 grams carbohydrates; 10 grams protein; 6.44 grams fiber.

Comments: Appropriate for both formal and informal meals, this dish is almost always eaten warm but may also be served cold. It tastes best when reheated after a night or two in the refrigerator. To clarify butter, microwave 1 cup (2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom.