Fixings: 

Crisp Carrots – destroyed – 4 containers

Milk – 3 mugs (entire milk gives extravagance, yet you can utilize lessened fat as well)

Sugar – 1 glass

Ghee (elucidated spread) – 8 tbsp. (give or take 1/2 glass)

Cashew nuts – 10

Cardamom cases (elachi/elakkai) – 1 (or 1/8 tsp. cardamom powder)

Step 1. 

 Wash, peel and mesh the carrots. I utilized the medium cutting edge as a part of the mandoline to grind. I quantified the carrots freely however loaded.



Step 2. 

Place a wide-mouthed, overwhelming bottomed vessel in Medium-High warmth. [Wide-mouthed vessel so that the carrots get cooked quick and uniform. Along these lines you can spare gas, time and vitality. I didn't have a wide-mouthed vessel. Utilized my weight cooker]. Include 4 tbsp. ghee.





Step 3. 

Include the destroyed carrots into the ghee and blend well.




 Step 4. 

Sear until the carrots turn pale. Look at picture above and beneath. Do you see the shading distinction in the carrots? Carrots have turned pale which implies they won't have crude smell. You'll now feel a sort of sweet smell from the carrots. This procedure takes around 10 minutes. Include the milk.





 Step 5. 

I utilized some milk. i.e. enough drain to submerge the carrots with the goal that they get cooked well in the milk. Permit the milk to bubble. Takes 5 minutes.



Step 6. 

Let the carrots get cooked well in the milk. The carrots ought to savor all the milk. This will take 20-30 minutes. Mix the substance every once in a while to avoid searing.



 Step 7. 

When the milk is totally plastered, include the sugar. Blend well. Lessen fire to Medium. When sugar is included, the substance has a tendency to melt (picture in the privilege). Need not caution. Blend at customary interims. We have to hold up until the blend turns thick. This will take around 10-15 minutes. In the interim take a shot at Step 8 and 9.



Step 8. 

Place a little wok in medium fire. Cook the cashews will 1 tsp. ghee. At the point when the cashews turn brilliant, kill stove and expel the cashews from wok.



Step 9. 

I like to have my cashews broken. On the off chance that you like to have it entire, kindly do. Expel seeds from one cardamom unit and powder it. [I powder it by putting the seeds in a tumbler and pound it hard with roti roller pin. In the event that you have readymade cardamom powder utilize 1/4 tsp.]




 Step 10. 

So where were we? Better believe it, we were sitting tight for the sugar to get thick. It couldn't be any more obvious, the carrot blend turned out to be thick. Presently, include the remaining ghee/illuminated margarine (4 tbsp.)





Step 11. 

Include the cooked cashews and powdered cardamom. Blend them well.



Step 12. 

Cook the halwa mixing once in a while until the included ghee isolates out. This takes 10 more minutes. [Do not sit tight for the halwa to end up thick. 10 minutes in the wake of including ghee ought to be sufficient. The right consistency is the point at which you blend the blend, it ought to mix together shaping a mass.]




Serve the Carrot Halwa hot, ideally warm.