Carrot Sheera (Quick & Easy Indian Dessert)

Heat half of the ghee in a medium pan. Add the sooji, besan, and wheat flour, and roast over low to medium heat, stirring frequently for 8 to 10 minutes until the sooji turns golden brown. Take it all out and reserve.
In the same pan add remaining ghee and shredded carrots and cook covered for 5 minutes or until the carrots soften. Stir it few times in between.
Add water to the pan with carrots and bring to boil.
Add the roasted sooji to the pan, stir well and cover the pan. Cook for 2-3 minutes on low heat.
Add sugar and raisins and cover the pan for 2 minutes.
Turn off the heat and add the mixed fruit essence. Garnish with raisins, sliced almonds and pistachios.