Wash the carrots or gajar thoroughly and peel off the skin. I prefers the red gajar or carrots as they are better in taste and color than their orange counterparts. Now grate the carrots little coarsely with the help of a vegetable grater.

That gives a different texture. However you can coarsely grate the carrots in mixer too, it will give more soft texture.

Heat 500 ml of milk in a deep bottomed vessel. As the milk starts boiling (reduce it little before adding the carrots).

Add the grated carrots (gajar) and stir it continuously on a low-medium flame.

Stir in the bay leaves and the cardamom whole or crushed.

Stirring it continuously until the last drop of milk get absorbed by the carrots.

Stir in the condensed milk.

Keep stirring from time to time.

While this is in progress, in a separate pan heat a tablespoon ghee and fry the raisins and nuts.

Stir in the nut mixture and khova when the carrots are almost done.

In a separate wide open pan, warm the ghee and add the carrots.

Now fry the carrot halwa in ghee till the color begins to change slightly.

Serve warm with slivers of pistachios as garnish.