Wash carrots thoroughly under running water. Peel and fine grate them. A food processor quickens the process of grating. So if you have food processor, you can use it. You can use hand grater too.

Make sure you use a heavy bottom large pot or pan for this recipe as it helps to prevent the halwa from sticking to the bottom and burning.

On a low heat, roast 10 pistachios, 5 to 6 almonds and 5 cashew nuts until crunchy. Remove them to a chopping board, cool and chop them. OR Alternately chop the nuts first and fry them in one tablespoon ghee until golden and crunchy. Set aside.

In a heavy bottom pan or kadhai Add grated carrots then you can saute the carrots in ghee until a nice aroma comes out then pour milk.

Stir and cook on a medium flame. Keep stirring to prevent burning at the bottom. Since I used a heavy bottom pan, I didn’t have to stir very often. But I suggest consistently keep checking otherwise the halwa will stick at the bottom. Cook until the milk completely evaporates.

Next add sugar and stir. Sugar melts and Stir and cook. When the moisture is half evaporated, add 1 tablespoon ghee,milk powder and stir well.

Stir and cook until the halwa thickens. Just before you finish off, add 1teaspoon cardamom powder.