Wash, peel and grate the carrots leaving the middle part. Heat milk in heavy bottom kadhai, add grated carrot and let it simmer with occasional stirring (so as to avoid it sticking at the bottom) for 45- 60 minutes

Milk will start taking color of carrots. After 1 hr, continue to simmer on low flame but now stir in every 10 minutes. After 75- 80 minutes milk would have reduced to 1/3, start stirring in every 5 minutes.

Add ghee at this stage and continue stirring. Allow the ghee to be absorbed, after 15- 20 minutes the mixture will start leaving the sides and become a bit hard in stirring. At this stage add sugar, mix well and allow it to cook, at this stage halwa is almost ready

Allow the sugar water to be absorbed/ evaporated and if you want chocolate like falvour continue stiring for next 15- 20 minutes till it takes deep red / mehroon color. Garnish it with grounded cardamom seed powder and chopped almonds