Grate Carrots: Peel and grate the carrots using a fine grater. You can also use a food processor for this step.

Cook Carrots: In a heavy-bottomed pan, heat 2 tablespoons of ghee. Add the grated carrots and sauté them on medium heat for about 8-10 minutes until they start to soften.

Add Milk: Pour in the milk and simmer the carrots in the milk until the milk is mostly absorbed, stirring occasionally. This can take around 20-25 minutes.

Add Sugar: Add sugar to the carrots and continue cooking, stirring frequently, until the mixture thickens and the sugar is fully dissolved. This might take another 15-20 minutes.

Add Ghee: Add the remaining ghee and continue to cook the mixture. The halwa will start to leave the sides of the pan, and the color will deepen.

Flavor with Cardamom: Add cardamom powder and mix well. If using saffron, dissolve it in a tablespoon of warm milk and add it to the halwa for a beautiful color and aroma.

Add Nuts: Stir in the chopped nuts and cook for an additional 2-3 minutes. Save some nuts for garnishing.