Step 1
Wash and peel the carrots. Grate them using a fine grater to ensure uniform texture in the halwa.
Step 2
In a heavy-bottomed pot, pour the milk and bring it to a boil over medium heat.
Step 3
Add the grated carrots to the boiling milk. Stir occasionally to prevent sticking.
Step 4
Cook on medium heat until the milk reduces and thickens, and the carrots are soft and fully cooked.
Step 5
Add the ghee and continue to cook the mixture, stirring frequently.
Step 6
Once the ghee starts separating from the mixture, add sugar and mix well until dissolved.
Step 7
Add crushed cardamom and saffron. Mix and cook until the mixture thickens further.
Step 8
In a separate pan, lightly roast cashews, pistachios, and raisins in ghee.
Step 9
Add them to the halwa mixture and stir gently.
Step 10
Add khoya and cook for another 10 minutes to enrich the flavor and texture.
Step 11
Serve warm, garnished with extra nuts or a pinch of saffron if desired.
