Carrot pradhaman

Carrot, 400 grams, peeled and grated and steamed for 4 minutes.
Jaggery 500 gram, Sabudana  1/4 cup, soaked, ghee 1/4 cup, raisins 2 tbsp., cow milk 1 litre, cardamom powder 1 tsp.

Heat ghee in a wok. fry raisins. Keep aside the fried raisins. In the balance ghee add carrot, sauté till cooked. Add soaked sabudana,
mix well, add jaggery syrup, combine well, sauté for 10 minutes, then add half milk, mix and allow to boil and cook. Add balance milk ,reduce the flame, allow the payasam to get the required thickness. Add cardamom powder and fried raisins. Transfer into a serving bowl.