Firstly, peel the skin of the carrot and grate finely. Keep aside traditionally Delhi carrot is used to prepare halwa.

In a large kadhai, heat 1/4 cup ghee and fry 10 cashew, 10 almonds, fry until it turns golden brown, keep aside in the same ghee, add grated carrot and saute well.

Saute for 5 minutes or until it changes color slightly now pour 3 cup milk and give a good stir boil for 10 minutes stirring occlusion ally, continue to boil until the curry is cooked well and milk reduces once the milk thickens completely add 3/4 cup sugar.

Mix well and cook until the sugar dissolves and thickens cook until the halwa thickens and ghee releases from sides now turn off the flame and 1/2 cup khoya 1/4 tsp cardamom powder and fried nuts mix well making sure everything is well combined finally enjoy gajar ka halwa carrot halwa chilled or warm.