Wash and peel the skin of carrots. Grate it using a big sized holes grater. Do not use a small hole grater because halwa turns mushy at the end of cooking. Grate and keep on a plate.

In a kadai, heat 2 tbsp ghee and add the grated carrot. Saute well till the raw smell goes off and color of carrot changes to pale orange. It takes nearly 3 to 5 minutes.

Now add 1 cup of milk and mix well. Keep the flame medium and cover the kadai with a lid. Carrots get cooked in milk. Wait till all the milk is absorbed by the carrots. Open the kadai every now and then, stir till bottom to avoid burning. Cooking takes nearly 10 to 15 minutes.

Now add 1/2 cup (heaped) sugar and mix well. Sugar melts and mixture will become watery. Check for taste and add 2 tbsp more sugar if needed. Keep the flame medium and keep stirring till 3/4th of the moisture is lost. When the halwa becomes thick and starts to leave the sides of kadai, add cardamom powder, 1 tbsp ghee and mix well. When the halwa becomes thick and gathers in the center with very little moisture, remove it and sprinkle chopped nuts. Serve warm with ice cream or cold!

Do not stir the halwa for too long to become dry because when the halwa cools down, it will become hard and chewy. Remove it when there is still a slight moisture content. This halwa can be refrigerated and stored for a week. Reheat in a microwave for 1 minute and serve warm if needed.