Wash and peel the carrots. Grate them using the large holes of a grater so the carrot retains some texture during cooking
Step 2 of 9
Cook the Carrots with Milk
Add the grated carrots and full-fat milk to a heavy-bottomed pan. Bring to a boil, then cook over medium heat, stirring occasionally.
Step 3 of 9
Reduce the Milk
Continue cooking until most of the milk has evaporated and the carrots become soft and tender. Stir frequently toward the end to prevent sticking.
Step 4 of 9
Add Sugar
Add the sugar and mix well. The mixture will become slightly watery as the sugar releases moisture. Continue cooking until the excess liquid evaporates.
Step 5 of 9
Add Ghee
Add the ghee and cook while stirring continuously until the halwa becomes glossy and starts leaving the sides of the pan.
Step 6 of 9
Add Mawa
Add the crumbled khoya and mix thoroughly. Cook for another 5–7 minutes until the khoya is fully incorporated and the halwa becomes rich and creamy.
Step 7 of 9
Add Cardamom
Stir in the cardamom powder and cook for another minute to release its aroma
Step 8 of 9
Add Nuts and Raisins
Add the chopped almonds, cashews, pistachios, and raisins. Mix well.
Step 9 of 9
Finish and Serve
Turn off the heat once the halwa reaches a thick, glossy consistency. Serve warm, or refrigerate and serve chilled
