1. Wash the carrots in running water.
2. Using a pairing knife gently scrape the outer skin.
3. This is just to remove any dirt sticking to the carrot.
4. Use a shredder/grater attachment that will yield fine grated carrot.
5. Whenever your hand hurts try to grate it with other hand.
6. In a large kadai/wok, add carrot, a pinch of salt and saute until the water in carrot evaporates and the raw smell disappears.
7. Vegetables naturally have some water content and we will make use of it in this recipe without adding water.
8. It will easily take 25 minutes on a medium flame.
9. Towards the end of 25 minutes reduce the flame as the carrot might start sticking to kadai.
10. Reduce the flame to low (2 or 3 on gas stove).
11. Add sugar and keep stirring.
12. Never give up, otherwise your halwa might stick to the pan. Add a pinch of kesari powder.
13. Let it cook for 10 minutes, then add ghee and keep stirring.
14. After 15 minutes, remove it from flame.
15. Crush the cardamon using a pestle and mortar or a chappati rolling pin.
16. If you find it hard to crush add a pinch of sugar while crushing.
17. Meanwhile fry raisins and cashews in 1 tsp of ghee until the raisins puff up.
18. Add cardamon powder, raisins, cashews and stir it well to mix.
19. Serve it warm. You can even add a scoop of ice-cream while serving.

Notes: The initial frying time of carrot depends up on the carrot quality.

Recipe courtesy: Food for 7 Stages of Life