Wash carrots under running water. Peel them and grate in a food processor or with a hand grater. Set this aside.
Dry roast nuts on a low heat until crunchy. You can also chop them first and fry in ghee if you prefer.
Set aside to cool and chop them.
Next bring milk to a boil in a heavy bottom pot or deep pan.
Add grated carrots and begin to stir.
Cook until the milk has completely evaporated. Keep stirring constantly in between to prevent burning.
Add sugar and stir. Sugar would release lot of moisture.
Cook until half the moisture evaporates.
Add ghee and stir well.
Continue to cook until the moisture evaporates and the halwa thickens. Add grated khoya at this stage. Stir and cook for just 2 to 3 mins.
Garnish carrot halwa with nuts. Serve Warm or chilled.
