In a heavy-bottomed pan, heat the ghee on medium heat. Once hot, add the grated carrots and stir well. Cook for 15-20 minutes, stirring frequently until the carrots are cooked and tender.
Add the milk to the pan and stir well. Cook on medium heat, stirring frequently until the milk has been absorbed and the mixture has thickened.
Add the sugar and continue to cook, stirring frequently until the mixture turns a beautiful caramel color.
Add the chopped nuts and cardamom powder and stir well. Cook for a few more minutes until the mixture thickens and starts to leave the sides of the pan.
Turn off the heat and let the Gajar Ka Halwa cool for a few minutes before serving.
Garnish with more chopped nuts and serve warm.
