Soak almonds for at least 6 hours in water, do not use hot or warm water. Peel off the skin.

Wash and peel carrot. Chop to cubes.

Add carrots, milk and almonds to a blender and purée it till very smooth. The consistency must be in between the thick and thin dosa batter.Do not make it very runny.Transfer this to a wide bowl , convenient to place in the pressure pan or boiling pan

Pour 2 cups water in a pressure pan or a pan suitable for double boiler

When the water comes to a rapid boil, place the bowl with purée in the pan, take care not to let the water seep in the purée.

Keep stirring occasionally so that the purée gets cooked evenly. Continue cooking for 12 to 15 minutes. You will see that the consistency changes slightly, turns thicker.

Add grated jaggery or coconut palm sugar and ghee. Stir well for both to melt well.

Continue cooking for another 2 to 3 minutes. Off the heat. Leave it in the boiling water for another 5 minutes