almonds, pistachios, cashews, golden raisinsas toppings
Grate 4-5 carrots in the medium sized holes on a grater. Toss them into a large heavy-bottom pan on medium heat and immediately add the milk. Allow the milk to boil until the carrots are softened. Continuously mix the carrots so that the milk does not stick to the bottom.
Once the carrots have softened, melt in the ghee and continue to allow the mixture to simmer and thicken. Once the carrots have darkened in color, slowly mix in the milk powder, which will thicken up the last of the remaining milk.
Stir in the sugar and the cardamom powder towards the end of the cook time. The milk will be fully incorporated, and the carrots should be soft and darkened in color.
Remove the halwa from heat, and stir in chopped almonds, pistachios, halved cashews, and golden raisins. Serve.
Don't buy pre-shredded carrots. Buy whole carrots and shred them at a small to medium size in a grater.