Carrot-Kaju Kheer Parfaits

1.Heat ghee in a heavy-bottomed pan over medium heat.

2.Add chopped cashew nuts and sauté until they turn golden and aromatic, about 2-3 minutes. Remove half of the sautéed cashews and set aside for layering and garnish.

3.Add grated carrots to the remaining cashews in the pan and sauté for 3-4 minutes until the carrots soften slightly.

4.Pour in the whole milk and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.

5.Reduce the heat to low and simmer the mixture, stirring frequently, until the milk thickens slightly and the carrots are fully cooked, about 10 minutes.

6.Add sugar and cardamom powder, stirring well to combine. Cook for another 2 minutes until sugar dissolves completely and the kheer has a creamy consistency.

7.Remove from heat and let the kheer cool to room temperature.

8.To assemble the parfaits, spoon a layer of carrot-kaju kheer into serving glasses.

9.Sprinkle a layer of the reserved sautéed cashews, chopped pistachios, almonds, and raisins (if using) over the kheer.

10.Repeat layering once more, finishing with a generous sprinkle of nuts and a fresh mint leaf on top for garnish.

11.Chill the parfaits in the refrigerator for at least 10 minutes before serving for a refreshing and healthy finish.