Prepare the Carrots:
Wash, peel, and grate the carrots finely.
Cooking the Carrots:
Heat 2 tablespoons of ghee in a heavy-bottomed pan.
Add the grated carrots and sauté them on medium heat until they become soft and the raw smell disappears. This may take around 5-10 minutes.
Add Milk:
Once the carrots are cooked, add the milk to the pan.
Cook on medium heat, stirring occasionally, until the milk reduces and thickens. This could take 20-25 minutes.
Add Nuts and Flavorings:
In a separate small pan, heat a tablespoon of ghee and roast the chopped nuts until they are golden. Add the nuts to the halwa and mix.
Add Sugar:
Add sugar to the pan and mix well.
The sugar will release some water, so continue to cook until the halwa reaches a thick, almost dry consistency.
Add Khoya and cardamom Powder:
Add the crumbled khoya to the carrot-milk mixture.
Continue cooking and stirring until the khoya is well incorporated and the mixture thickens further.
Add cardamom powder and mix well.
Finish and Serve:
Keep stirring until the halwa reaches a consistency where it leaves the sides of the pan.
Garnish with more nuts if desired.
Your delicious carrot halwa with milk and khoya is ready to be served!