Step-by-Step Instructions

1. 1.Prepare Carrots

   Wash the 1 kg of red/desi carrots thoroughly. Peel them using a vegetable peeler, then grate them using a grater.

2. 2.Roast Nuts

   Heat 2 tablespoons of ghee in a heavy-bottomed pan. Add the chopped cashews and roast them until they turn golden brown. Remove the roasted cashews from the pan and set them aside.

3. 3.Sauté Carrots

   Add the grated carrots to the same pan with the remaining ghee. Sauté the carrots for 1 minute, stirring constantly.

4. 4.Cook Carrots in Milk

   Pour 1 liter of milk over the sautéed carrots. Cook the mixture on medium heat, stirring often, until the milk reduces significantly and the carrots become soft and tender.

5. 5.Add Sugar and Thicken

   Add 1/2 cup of sugar to the carrot and milk mixture. Mix well and continue to cook, stirring frequently, until the mixture thickens again and most of the moisture has evaporated, leaving a semi-dry consistency.

6. 6.Final Sauté with Ghee

   Add 1 tablespoon of ghee to the halwa. Sauté on low-medium heat for about 5 minutes, stirring continuously, until the halwa starts to leave the sides of the pan and develops a glossy appearance.

7. 7.Add Flavor and Garnish

   Stir in 1/2 teaspoon of cardamom powder and the previously roasted cashews. Add chopped pistachios and sliced almonds for extra flavor and garnish. Mix all ingredients well and cook for an additional 1-2 minutes on a low flame.

8. 8.Serve

   Transfer the prepared Carrot Halwa to a serving bowl. Serve warm or chilled, garnished with more nuts if desired.