INGREDIENTS :

Vermicelli (Sheviyan) : 200 gms/ 7.05 ounces
Milk : 1 litre
Carrots : 3 finely chopped
Condensed Milk : 1 tin (400 gms14.10 ounces)
Cashew Nuts chopped : 1/4^th Cup
Ghee/Butter : 2 teaspoons
Cardamom powdered : 3/4 ^th teaspoon
Raisins : 3 tablespoons

METHOD :

1. Heat ghee. Fry Seviyan till golden in color.
2. Put chopped carrots in a mixer and blend it to a smooth paste.
3. Boil the milk. Add condensed milk. Add the roasted vermicelli, carrot paste. Cardamom powder, cashew nuts and raisins. Cook till the vermicelli is soft.
4. Remove from fire and serve.

NOTE :
Depending on the consistency you want, you may alter the quantity of milk.