Ingredients

• 1 kg Carrots, grated
• 1 litre Full-fat milk
• 200g Sugar (or to taste)
• 4-5 Green cardamoms, powdered
• 1/2 cup Ghee (clarified butter)
• 1/2 cup Khoya (mawa), crumbled
• Handful of mixed nuts (almonds, cashews, pistachios), chopped
• 2 tbsp Raisins

Instructions

1. In a heavy-bottomed pan, combine the grated carrots and milk. Bring to a boil and then simmer on medium heat, stirring occasionally.
2. Cook until all the milk has evaporated and the carrots are soft. This might take 45-60 minutes.
3. Add the ghee to the pan and sauté the carrots for 10-15 minutes until they change color slightly and release a fragrant aroma.
4. Add sugar and mix well. The sugar will melt and the mixture will become liquidy again. Continue to cook until the mixture thickens.
5. Add the crumbled khoya, cardamom powder, and most of the chopped nuts and raisins. Mix well and cook for another 5-7 minutes until the halwa comes together.
6. Garnish with the remaining nuts and serve hot.