Keep all the ingredients ready. Wash and peel carrots. Then grate them using a grater and keep it ready.

Heat a pressure cooker or thick bottomed pan with a tablespoon of ghee and add cashews and raisins, fry them until golden brown. Remove from the cooker or pan once done.

Now add grated carrots and saute them nicely until raw smell of carrots leave. Then add required amount of milk to it and cook it in low medium for 10-12 minutes.

Give a stir occasionally. Milk will boil and bubble up nicely. Cook it until the carrots are completely cooked and the milk is absorbed.

Once the milk is absorbed almost, add brown sugar and cardamom. Mix well. After adding sugar, the mixture will liquefied and gets thicken up with time. Cook it further until all the milk is absorbed. Keep stirring in between and add the remaining ghee little by little.

When the halwa forms a whole mass and doesn't stick to the pan, add ghee fried cashews & raisins and switch off the flame.