Melt the ghee in the pan. Add the grated carrots and roast the carrots until they turn little soft. This step should give a wonderful aroma of ghee and the carrots. Keep on turning for 8-10 minutes. Let the flame me low.
Add the coconut milk and mix well. Cook the carrots for 15 minutes. Keep on turning so that it doesn’t stick to the pan.
Add the crumbled paneer and cook for 5 minutes.
Add the xylitol and cardamom powder and mix until all the milk has evaporated.