Wash, peel and finely grate the carrots. (Use the small hole for grating)
Heat 2 tbsp ghee/clarified butter in a thick bottomed deep pan; add the grated carrots, sugar, food color and milk. Stir occasionally.
Cover and cook for 20 minutes on medium-low flame or until all the milk evaporates and the carrot turn tender.
Once the milk dries up, add condensed milk. Stir continuously.
Add the 3tbsp ghee, cardamom powder, cashews and almonds. Stir very well.
When the halwa becomes dry, add the remaining 3 tbsp ghee, cardamom powder, roasted nuts and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass.
Add mawa/khoya/chana and powder milk and cook for another 2-3 seconds
