Take White Mooli (Radish) without leaves. Taste it, mooli should not be bittery or sour. Must taste the mooli before using. Peeled and grate mooli nicely.squeeze it to remove water. Take ghee in a pan. Add green cardamom and cloves.

Add whole cardamom, cloves and cardamom powder. Fry for a minute. Add grated mooli and fry over medium heat to dry out the remaining water. Add milk in pan.let it cook in milk till it starts to reduce.dont cover the pan or milk will boil inside. Keep stirring in between.

Add whole nuts in pan. When milk is reduced, add sugar and let it cook with continuous stirring on medium heat. Sugar will release water so let it all cooked and fried well.

When mixture in pan is all getting fried and dried, add condensed milk and cream. Give gud stir and cook till ghee starts to seprate. Taste in between to check texture.

Halwa is coming together. Ghee is seprated and colour changes.top with chop nuts before serving. Serve hot. Enjoy winter with Mooli ka Halwa and Cookpad.