To begin with the traditional Indian dessert, first, heat 5 tablespoons of ghee or clarified butter in wok on medium heat. Once the ghee is slightly hot, add in grated 1 kilos of carrot.
Once the carrots turn into nice beautiful orange in colour, add in 1 litre of full-fat milk and bring the halwa to a boil. Stir and cook the halwa for about 30 minutes to 45 minutes until the entire milk has evaporated.
Once the milk has reduced considerably, at this point of time, add in 10 tablespoons of sugar, soaked dry fruits including chopped almonds, cashew nuts, raisins, pistachios and stir well.
To this, add a teaspoon of green cardamom powder and continue cooking there are no traces of milk in the halwa. Once you find the fat all over the halwa, turn off the heat. Serve the classic gajar ka halwa in a bowl and enjoy.