First, peel the skin of carrots. Carrot halwa tastes great when prepared with red carrot. However, we don't get red carrot, so used normal carrots.

Later, grate the carrot into long threads as possible and transfer to a kadai. Add a tbsp of ghee and saute for 3 minutes. This helps carrots to cook fast and also retain their shape even after cooking.

Add condensed milk, half cup of milk, a pinch of salt and mix well. Note, we are adding milk just to cook carrots.

Add cardamom powder and get to boil. Keep stirring occasionally making sure carrots are uniformly cooked and doesn't get burnt from the bottom. Simmer for 5 minutes or till the milk is evaporated completely. Once the milk evaporates, the carrots will be almost cooked.

Add cashew nuts and give a good mix. Remove it from the flame.

Serve carrot halwa prepared from condensed milk garnished with nuts.