Melt the butter or ghee in a heavy based pan. Add the carrots and stir over a gentle heat for a couple of minutes.
Pour in the milk and cook over a medium heat, stirring occasionally, for 15 minutes or until the mixture becomes thicker than double cream and slightly firm.
Add the sugar, half the almonds, the cardamon seeds and sultanas. Spoon into a serving bowl and pour over he saffron milk. Garnish with the remaining chopped almonds and serve.