Take vermicelli in a plate and crush them well to small pieces. For making vermicelli tarts, heat a non-stick pan. Add ghee. When it starts melting add vermicelli and roast on very low flame till golden brown.

Now add condensed milk. Keep stirring unti the vermicelli combines well and turns gooey and dough like.

Grease a muffin tin with ghee and gradually add the vermicelli into the mould and let it cool to room temperature.

Now in a deep bottom pan add milk and bring it to boil. Add the grated carrots to the boiling milk. Keep stirring or else the milk will spill out.

When the milk dries up and carrots soften add sugar. Once you add sugar again the halwa will release some water. Keep cooking on medium heat stirring occasionally.

When the water dries up add khoya and dry nuts. Mix well. Cook for another 10 minutes and add cardamom powder. Gajar halwa is ready.

Now take the tarts. Spread some halwa over the tarts. Add some dry fruits and serve hot. Halwa tastes good warm in winters.

Enjoy!