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

in a large kadai heat ¼ 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 colour slightly.

now pour 3 cup milk and give a good stir.

boil for 10 minutes stirring occasionally.

continue to boil until the carrots are cooked well and milk reduces.

once the milk thickens completely, add ¾ 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 ½ cup khoya, ¼ tsp cardamom powder and fried nuts.

mix well making sure everything is well combined.

finally, enjoy gajar ka halwa or carrot halwa chilled or warm.