Carrots - 4 to 5 big carrots, grated using the bigger hole in the hand grater
Whole Milk - 5 cups (or for cutting down time use 2 cups milk with 4 tbsp of dry mawa)
Ghee / Clarified Butter - 4 tbsp + 1tbsp
Turbinado / Raw Sugar - 3/4 cup
Cardamom powder - 1/4 tsp or 2 whole cardamoms
Raisins / Sliced Blanched Almonds / Cashewnuts - a handful
Heat milk in a heavy bottomed pan and bring to a boil. Then lower the flame, and let the milk reduce and become very thick almost one fourth of the original quantity. Keep aside. Alternatively, if you don't have time to reduce milk, you can use 2 cups of whole milk mixed with 4 tbsp. of dry mawa or milk powder.
Heat a little ghee in a heavy bottomed pan. Add the nuts and fry on low heat for a minute. Remove. In the same pan, add some more ghee and the grated carrots. If using whole cardamoms, add now. Saute for a few minutes till the carrot becomes slightly soft and changes color.
Then add the thickened milk and cook the mixture on medium low fire (stirring occasionally) till the milk is almost absorbed.
Add the sugar and cardamom powder and cook till all the liquid is absorbed, the halwa is dryish and starts to release ghee. If required, you can mix one more tbsp. of ghee at this point.
Remove from heat and mix in the raisins and nuts. Serve slightly warm.