Heat 1 tablespoon ghee (pure butter ghee) in a pan over medium heat.
Add shredded carrot, cook for 5-6 minutes or until raw carrot aroma vanishes stirring regularly and transfer it to a bowl.
Now in the same pan heat remaining ghee, add cashews, raisins and fry until cashew turn light golden and raisins swell.
In 2nd pan add grated palm jaggery and water, bring it to boil.
Stir the mixture and boil until jaggery melts.
In the 3rd pan, add cooked carrot, coconut milk and strained jaggery solution.
On medium heat cook the carrot mixture for 5 - 10 minutes.
Now add cardamom powder, cinnamon powder, fried cashews and raisins, coconut cream, Mix until well combined and simmer for a minute and turn off the heat.
Enjoy carrot coconut kheer either warm or cold.