Ingredients

· 1 kg carrots, peeled

· 2 l milk

· 2 cups sugar or to taste

· 1 cup ghee

· 4-5 green cardamom

· 250 g khoya

· Chopped pistachios for garnish

Method

Peel the carrots and chop them in a chopper or shred them manually. In a thick bottomed pot, add milk and green cardamoms. Allow the milk to come to a boiling point. Add the carrots to the milk and let them cook at medium to low flame for around 30-40 minutes and stir occasionally. Once all the milk is reduced to at least 25 per cent or even less, add the sugar and ghee. Stir the halwa occasionally and let it cook until all the milk is completely evaporated. When a little ghee is being separated at the bottom of the pot, turn of the flame and sprinkle some khoya on it. Garnish with chopped pistachios and serve.