1. Take a saucepan and pour milk and rice.

2. Bring it to boil and keep the heat moderate and stir it. Keep it on heat for 20 minutes.

3. Add carrots and heat it for another 15 minutes uncovered. Add sugar and almonds and cook it for further 10 minutes. Stir it till the mixture starts sticking to the bottom of the pan.

4. Remove from heat and keep it to cool down at room temperature.

5. Add cream, cardamom, and rose water. Put it in the refrigerator.

Add pistachios to gajar kheer and serve it cool.

If the Kheer is thick add a little milk to it and stir it.