Instructions

1. Cook the Carrots
   Heat 2 tbsp of ghee over medium flame and saute dry fruits.
   In a heavy-bottomed pan, pressure cooker or kadhai, heat 3 tbsp of ghee over medium flame.
   Add the grated carrots to the ghee and sauté for about 5-10 minutes until they start to soften.
   
2. Add Milk
   Pour in 1 liter of milk and mix well. Bring the mixture to a boil, then reduce the heat to low.
   Simmer the mixture, stirring occasionally, until the milk is reduced by about three-fourths and the carrots are cooked through. This should take approximately 30-60 minutes.
   
3. Add Sugar
   Once the milk is reduced, add 200 grams of sugar and mix well.
   - Cook the halwa on low heat, stirring frequently, until the sugar is fully dissolved and the mixture thickens further.
   
4. Add Nuts and Raisins
   In a small pan, heat a little ghee and lightly roast the cashews, almonds, and raisins until golden brown.
   Add the roasted nuts and raisins to the halwa. Mix well.
   
5. Final Touch
   Continue to cook the halwa on low heat until it reaches a thick, pudding-like consistency and starts to leave the sides of the pan.
   Serve hot or at room temperature.