Prepare the Ingredients: Start by washing, peeling, and grating the carrots. Next, take the green cardamom pods and crush them in a pestle and mortar to release the seeds, then grind the seeds into a fine powder. Set aside. Roughly chop your almonds and pistachios.

Sauté the Carrots: Place a large, heavy-bottomed pan or kadai over a medium heat. Add the ghee and let it melt. Once warm, add the grated carrots. Sauté them, stirring occasionally, for 8-10 minutes. The carrots will soften, darken slightly in colour, and release a lovely sweet aroma.

Add the Milk: Pour the full-fat milk into the pan with the carrots. Stir everything together and bring the mixture to a gentle boil.

Simmer and Reduce: Once boiling, reduce the heat to medium-low. Let the mixture simmer away, stirring every 5-7 minutes to prevent it from sticking to the bottom of the pan. This is the longest step and will take around 30-35 minutes. Continue to cook until most of the milk has been absorbed and the mixture is thick.

Add the Sugar: When the carrot mixture is very thick and almost dry, add the granulated sugar and the pinch of salt. What works best for me is to stir continuously at this stage, as the sugar will melt and release more liquid. Continue cooking for another 10-12 minutes.

Finishing the Halwa: Keep cooking and stirring until the liquid has evaporated again and the halwa starts to pull away from the sides of the pan. You'll know it's ready when you see the ghee separating and glistening on the surface. This is the sign of a perfectly cooked halwa.

Add Flavourings: Turn off the heat. Stir in the freshly ground cardamom powder and half of your chopped nuts. Give it one final, good mix.

Serve: Transfer the carrot halwa to a serving dish. Garnish with the remaining chopped almonds and pistachios. It can be served immediately while warm, or at room temperature.