Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind it with grated carrot and milk. Measure the amount of carrot/almond paste, and keep the same amount of sugar aside. Cook the carrot/almond mixture in a pan for 5-10 minutes till the flavour comes out. Add the measured sugar, and let it cook for a few minutes. Add one can of evaporated milk, and condensed milk (or) regular milk and bring it a boil. Fry cashews, raisins and cloves in little ghee and add this to the above. Pound cardamoms, and edible camphor, and add this to the payasam.