Heat a pan on medium heat, once hot, add 3 tbsp of ghee. Add the grated carrots and saute for about 8 minutes until the color of the carrots change.
Then add sugar, condensed milk, milk, cardamom powder and a pinch of salt. Keep stirring to avoid sticking and burning.
Cook until all the milk is absorbed by the carrots. Then remove it from the flame.
Arrange the carrot halwa in a pudding tray.
Grind the cashew nuts by adding milk into a fine paste.
Boil milk by adding sugar, condensed milk and cashew paste.
Same time, melt the china grass in 1/4 cup water. Then pour it into the boiling milk. Mix well and turn off the flame.
Pour it over the carrot halwa layer. Refrigerate for at least 4 hours.
Ganish it with caramelized cashew and coconut. Enjoy!!!