Grate the carrot using the larger side of the grater. Measure and 3 cups (tightly packed ) and set a side.
Heat a large kadai (pan) and add the ghee. Once the ghee melts add the carrot and roast them in ghee for five minutes.
Now add the milk, give a mix and cook covered for 15 minutes. Mix it often to avoid burnt bottom.
While the carrot is cooking grind the dates, cashew and almonds to a powder. It doesn’t have to be completely powdered, having few large pieces of nuts is ok.
Cook till the carrot becomes soft and mushy. You can taste the carrot to see if it cooked well.
Now add the desiccated coconut and cook for 2 minutes.
Add the ground nuts and date mixture and cook on low fame for 10 minutes.
Finally add the crushed cardamom and few chopped cashew (optional).
Turn off the stove and transfer the mixture to a plate and spread it. Let it cool completely. Make medium sized round balls and coat them with desiccated coconut.