Method

Peel and grate the carrots on the fine side of a box grater. In a heavy-bottomed kadai or wide pan, combine the grated carrots and milk. Bring to a boil over medium heat, stirring.
About 15 min
Slow cook: Reduce heat to low-medium. Cook, stirring every 3-4 minutes to prevent the bottom catching, for 35-40 minutes until all the milk has been absorbed by the carrots and the mixture looks dry and clumped together. The carrots should have changed colour from bright orange to a deeper, more muted orange-red. This long cooking time is non-negotiable — it drives off all moisture and concentrates the flavour.
About 40 min
Tip: The moment the milk is fully absorbed and the mixture pulls away from the sides is the most important visual cue. Do not rush this stage.
Add ghee, sugar, and finish: Add ghee to the dry carrot mixture and cook on medium heat for 5 minutes, stirring, until the ghee is absorbed and the carrots are slightly glossy. Add sugar and stir well — the mixture will liquefy momentarily as the sugar melts, then cook back down to a thick halwa consistency in 8-10 minutes. Add khoya (if using), ground cardamom, cashews, almonds, and raisins. Cook for 3 more minutes. Remove from heat. Serve warm in bowls garnished with pistachios.
About 15 min
Tip: Taste before adding sugar — red carrots are significantly sweeter than regular orange carrots. Adjust quantity to your preference.

Nutrition per serving (estimate)

Contains: dairy, nuts