Boil the carrots till they are soft.

Grind the boiled carrots alongwith the cardamoms till it is a fine paste.

Place the carrot paste on low flame and as it starts boiling add the sugar.

Keep stirring.

Little by little add the UHT milk to this mixture and keep stirring so that all the ingredients mix well.

Let remain on low flame for a while till the kheer thickens.

Garnish with saffron and small pieces of almonds, pistachios and cashews.

You could also keep aside a few pieces of boiled carrots and chop them up later to garnish the kheer alongwith the nuts and saffron.

Serve chilled.