Put a non-stick pan over medium-high heat with the grated carrots and milk.
Mix and cover the pan. Cook until the carrot is cooked and absorbs all the liquid.
Add sugar and butter or Ghee. Mix and cook over medium heat for a few minutes.
Add the milk powder, cardamom powder and chopped dry nuts.
Stir continuously on a medium-low flame until the mixture thickens and separates from the pan.
Remove and place it in a greased pan, flatten the top part with a spatula. Sprinkle with chopped dry nuts and gently press them with the spatula.
Let it cool at room temperature and cut into small squares before serving.