Peel and roughly chop the carrots. Add them to a pot, along with dates, milk and cream. Cook until the carrots are fully cooked (about 30-35 minutes). If using an instant pot, cook on high pressure for 20 minutes.
Mash the mixture using a potato masher. It should still be coarse but the texture should be even.
Turn the heat on low and cook the mixture, stirring occasionaly until all liquid has evaporated. It will take roughly about 45-50 minutes. (If using an instant pot, do this on saute mode).
Remove the covering of the cardamom and crush the seeds to make a fine powder. Add this into the pot, along with the chopped nuts and powdered milk. Cook for about 5 minutes, stirring frequently.
Transfer to a serving bowl and garnish with chopped nuts and khoya (optional). Serve warm!
