Carrot Coconut Kheer - finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon.
Finely grated carrot reduces the cooking time.
You may substite palm jaggery with brown sugar or cane jaggery.
Coconut cream enhances the flavour, you may skip it if you do not like intense flavour of coconut.
Carrots get sweeter after cooking so you might need less jaggery.
Add palm jaggery depending on how sweet carrots are or your preferred sweetness.
Add any dry fruits of your choice.
For vegan version substitute ghee with vegan butter or oil.
I have used store-bought coconut milk, you can use home-made coconut milk as well.
Strain jaggery solution to remove impurities if there is any.