Wash and grate the carrots.

Blanch and shred the nuts.

Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.

Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.

Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamom seeds. Mix well.

Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.