Make a thick batter of rice flour with water and cover with a lid and rest it for an hour.
Peel carrot cut into small pieces and puree it in a mixer.
Now take a frying pan put some butter and let it melt and add carrot puree and saute for 5 to 7 minutes.
Now divide the prepared batter in two portions in two separate containers. In one portion add sauted carrot puree and mix well and keep aside.
Heat milk in a container and boil it till it starts thickening.
Add green cardamom powder, dry fruit and some chopped coconut and cook for some time.
Remove from flame and keep aside.
Put an iron griddle on flame and put one laddle of batter on it and make small round shape pua cover with a plate and cook on a low flame from both sides. It should not change colour, it should remain white.
Repeat the same process for carrot paste batter. When done, remove from the flame.
Dip the two prepared pua in the flavoured milk and leave for an hour in the milk.
Take it out from milk and give a desire shape with a mould.
Put it on a plate and garnish with khoya cashewnut raisins and at last pour over honey and saffron on it.