Peel and grate the carrots.

Heat ghee in a heavy bottomed pan; add the carrots and sauté for a few minutes until the carrots become lightly soft

Add the milk and turn the heat to medium high and allow the milk and carrot mixture to come to a boil. Once the milk and carrot mixture come to a boil, turn the heat to medium low and cook the gajar halwa until entire milk is evaporated

Keep stirring the gajar halwa with a wooden spoon every time the milk froths up. Stirring also prevents the halwa from sticking to the bottom of the pan.

When the entire milk has solidified, add in the sugar, cashew and the almonds. Keep stirring the halwa until the sugar melts and the halwa thickens a little more.

Once the gajar halwa has thickened to a good consistency, turn off the heat and the halwa is ready to be served.