Heat 1 tbsp ghee in a frying pan and roast vermicelli till golden brown. Transfer vermicelli in plate and set it aside.

Add the milk and let it come to a boil. Add the roasted vermicelli and lower the flame.

Let it simmer for few minutes till vermicelli soften and carrots are cooked.

Now add the sugar and condensed milk. Mix well till sugar dissolves.

Remove from flame and add cardamom powder.

Roast almonds and raisins in remaining ghee and top it on the pudding.