Heat the oil in a heavy-bottomed pan and sauté the grated carrots over medium heat until they soften and lose their raw smell.

Pour in the cream and cook until the carrots absorb most of the liquid.

Add the condensed milk and crumbled mawa, stirring continuously to prevent sticking.

Fold in the milk powder to thicken the mixture and achieve a rich, fudgy consistency.

Continue cooking until the mixture starts leaving the sides of the pan and the oil begins to separate.

Remove from heat and serve warm.