1. Heat pure ghee in a kadai. Add grated carrots and sauté for about five minutes. Add skimmed milk and cook. Blanch pistachios, peel and slice.
2. Add green cardamom powder, sultanas, Sugar Free and mix. Cook for about ten to fifteen minutes.
3. Add khoya and mix. Cook till the mixture is almost dry. Garnish with pistachios.
4. Serve hot or cold.