Spiced Carrot Halwa (Gajar Ka Halwa) with Khoya and Nuts

Heat ghee in a large, heavy-bottomed pan or kadai over medium heat.

Add the grated carrots and sauté for 10-15 minutes, stirring frequently, until the carrots soften and change color.

Add the sugar and cardamom powder to the carrots. Mix well and continue to cook for another 5-7 minutes, stirring occasionally, until the sugar dissolves and the carrots release their moisture.

Add the khoya and mix well. Cook for another 5-7 minutes, stirring constantly, until the khoya melts and blends with the carrots.

If the halwa appears too dry, add the milk, 1 tablespoon at a time, until the desired consistency is achieved.

Add the chopped cashews, almonds, and raisins (if using). Mix well.

Continue to cook for another 2-3 minutes, stirring occasionally, until the nuts are lightly toasted.

Serve hot or warm, garnished with extra chopped nuts if desired.