Wash the carrots and trim their edges. Scrape the skin lightly and grate all the carrots using a grater and keep aside.

Heat a heavy bottomed pan and add 3 tbsp of ghee. When it becomes warm, add raisins and roast over low flame till it plumps up. Drain them completely, transfer to a plate and keep aside.

Now to the same pan, add the grated carrots. Simmer the flame completely and sauté for 15-20 mins. The colour of the carrots would have completely changed and it would have gotten cooked completely. But the most important thing is the raw smell of the carrots would be completely gone by now.

Now add the milk to the cooked carrots and increase the flame to medium. Let the carrots cook in the milk till the entire mixture almost becomes dry. This should take 20 minutes.

Now add the sugar and mix well. Once you add the sugar, the entire mixture would once again become liquefied

Once again keep cooking till the entire mixture becomes thick. This should take 15 mins.

When the halwa becomes dry, add the remaining 3 tbsp ghee, cardamom powder, roasted raisins and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass. Switch off flame and take off stove.