Rinse and wash the carrots, trim the edges and grate them using vegetable grater. Measure and keep aside. I have used 4 cups of grated carrot.

Heat a heavy bottom pan or vessel, add ghee and grated carrot. Saute till the raw smell subsides and carrot shrinks off.

When carrot reduces in volume, add milk. Let the carrot get cooked in milk till it is soft. Keep stirring to avoid burning at the bottom.

Carrot absorbs milk and becomes completely dry. Next add sugar.

The sugar dissolves in to liquid. Continue cooking till the carrot absorbs sugar and comes together as a mass. Add rest of the ghee in between.

Finally add ghee roasted cashews, almonds, raisins and cardamom powder. Mix and switch off.

Lip-smacking carrot halwa is ready to serve.

Initially sauteing grated carrot is important, otherwise the raw smell will ruin the taste of halwa.

After adding milk, keep stirring to avoid burning at the bottom.

You can add some khoya too for enhancing the taste.