Rinse, peel and grate the carrots.
In a thick-bottomed pan, mix the carrots and the milk.
Bring the mixture to a boil over medium flame. Keep stirring the entire time.
Once it is boiling, lower the heat to bring about a simmer. Keep stirring.
While the carrot cooks and the milk evaporates and reduces, keep stirring and scrape the sides to remove any evaporated milk solids. Add these solids back to the main mixture.
When the milk has reduced to about a quarter of its original volume, add the following:
Stir and continue cooking.
The milk will reduce further. When the consistency is that of pudding, add the cashews, pistachios and raisins. Mix well.
Continue to cook until the mixture dries or, at least, has very little moisture.