In a saucepan, heat ghee/butter and cook grated carrot in medium heat for about 5 mins.

Pour the sweetened condensed milk in the pan along with the crushed cardamom and mix them properly.

Bring down the heat to medium-low and let it cook for 10 mins. Keep stirring in between to avoid it from sticking to the bottom of the pan or getting burnt.

Once the milk is absorbed, add crushed pistachio and mix.

Pour the carrot pudding in a bowl and let it cool. Cover it with a plastic wrap and let it rest overnight in the refrigerator.

Next day, use a melon baller or a spoon to scoop round balls of the carrot pudding and place it on a plate. Let it refrigerate another for 15 minutes.

Dust some powdered sugar on top of the balls and start shaping it to a round ball.  Rub some powdered sugar on your hand to avoid it from sticking to your hand.

Dust some more powdered sugar on top, sprinkle finely crushed pistachio and serve it.