Peel and grate 2 medium-sized purple kohlrabis to create fine shreds for cooking.
Heat 2 tablespoons of ghee, add grated kohlrabi, and sauté until it softens and releases aroma.
Pour 2 cups of milk into the pan, simmer, and cook until the milk reduces and thickens.
Stir in 1/2 to 3/4 cup sugar, adjusting to taste, and cook until fully dissolved.
Mix in 1/2 teaspoon cardamom powder and optional saffron strands for enhanced aroma and flavor.
Lightly roast 2 tablespoons each of nuts and raisins in ghee, then add them to the mixture.
Optionally stir in 2 tablespoons chopped fresh coconut, cook until desired consistency, then serve warm.