In a pan, put ½ kg grated carrot and water as required. Let it cook over medium flame till water dries and carrot tender. now add 1 cup sugar and cook over high flame till dries. Turn the flame off, add in ½ tsp ground green cardamom and mix well. Add ½ kg Khoya and 1 tsp Kewra. Mix well, pour this mixture in a greased pan, sprinkle chopped almond and pistachio on top, garnish with silver foil. Cut into squares and serve.