Add the carrots and milk in a heavy bottom pan and cook on low heat until all the milk is absorbed.
Add ghee in the pan along with cardamom powder.
Fry for 4-5 minutes on low heat.
Keep stirring continuously.
Add sugar and cook for another 4-5 minutes.
Add grated khoya and cook for 15-20 minutes on low heat until ghee starts to leave on the sides.
Keep stirring in between.
Garnish with almond and pistachio slivers.
Use red carrots to make this halwa. These carrots are available only in winters and the real taste of this halwa shines through when you use red carrots to make it.You can replace the red carrots with black carrots too. Black Carrots are available in some parts of India during winters and they lend a great taste to this halwa.Do not fry the grated carrot before adding milk otherwise they will turn dark in colour.Add milk and carrots together in the pan and cook.Grate the carrots to medium thickness. If you grate them too thin, the halwa will become mushy and if too thick, the pieces will stand out.I used my food processor to grate the carrots but you can use a simple hand grater too.Keep stirring the halwa at regular intervals. It need a lot a muscle work.Make this halwa in batches if you are not able to handle all the heavy work.You can freeze the halwa for 1-2 months. Just transfer it in a freezer safe box and freeze. Thaw before using and warm in microwave.You can make this gajar halwa without khoya also. Increase the amount of milk by ½ litre and skip the khoya. Follow the remaining process exactly. However, the real of taste comes when khoya is added to it. So skip it, only if it is really not possible.