Soak almonds in boiling water.
Peel and grind to a smooth paste.
Grate Carrots. In a heavy,bottomed pan,cook almonds and carrot for 15 minutes on a low heat.
Add sugar and continue to cook for another 5 minutes or till the sugar dissolves.
Add condensed milk.
Once it starts boiling, remove from heat and pass it through a sieve.
Discard the sediments.
Add saffron and refrigerate for 2 hours.
Alternatively,cool the boiled kheer and blend it for 2 minutes and then refrigerate.
Serve Cold.
Pleasebe judicious and courteous in selecting your words.
\it is strange that in this recipe there is no mention when 4 cups of milk r to be used? M.Rafique
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