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.