First rinse, peel 650 grams carrots 

Then grate the carrots either with a hand-held grater or in a food processor. You will need about 4 to 4.5 cups grated carrots.

In a heavy kadai, add all of the grated carrots.

Pour 4 cups full-fat milk. Switch on the burner.

Mix the grated carrots and milk together.

Cook this mixture on a low to medium flame. After some minutes, the milk will begin to froth first and then start reducing slowly and slowly.

Keep on stirring this halwa mixture often. Keep scraping the sides of the kadai to remove the evaporated milk solids. Add the milk solids to the cooking mixture. simmer carrots in milk and stir also at intervals, so that the milk does not stick to the bottom of the pan.

Cook the carrot+milk mixture till milk is reduced by 75%.

Then add 4 tablespoons ghee (clarified butter). Do note that some milk will be there when you add the ghee.

Next add 10 to 12 tablespoons sugar or as required.

Add cardamom powder – 5 to 6 green cardamom, powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder.

Simmer till the halwa mixture starts to thicken and reduces more. Stir at intervals

Then make rabdi by simmering the milk in another pan till it gets thick.