Wash the carrots thoroughly. Cut & discard the ends.
Peel & grate using the biggest holes ofa Grater or use a Food Processor.
Note: I used orange carrots because thats whats available here in the grocery stores in Canada.
Heat ghee in a heavy bottomed skillet or pot. Tip in the grated carrots.
Saut over high heat for 5 minutes. Add the sugar & the Elaichi.
Keep cooking on high heatuntil the carrots wilt & change colour and the sugar dissolves& the juices dry up.
Pour the milk now. Reduce heat to medium. When the milk begins to boil, reduce the heat to low.
Let it simmer uncovereduntil all the milk & moisturedries up, stirring frequently in between. *It takes about 2 hours to slow cook.
Adjust sugar at this stage. When it is almost dry, increase the heat to medium& cook for 5-6 minutes oruntil the Halwaa comes together & it is completely dry.
Remove form heat & add the cashew nuts & raisins. Stir well. Save a few to garnish.
Serve warm.
