Preparation

Heat the ghee in a pressure pan (around 4L capacity).

Fry the cashews and raisins in the ghee until cashews are golden brown and raisins are plump. Remove them with a slotted spoon into a bowl and keep them aside.

In the ghee in the pressure pan, fry the grated carrots on a medium flame until there’s a slight change in colour and the volume of the carrots reduces by a third.

Add the milk to the pan. Close the lid of the pressure pan with the weight plugged in.
On a medium flame, allow for one whistle. Switch off the flame and allow cooker to cool.

Open cooker and add the sugar. On a low flame, keep stirring for 3-4 minutes.

Add grated khoya and stir for another 4-5 minutes.

Sprinkle green cardamom powder and stir well to combine.

Mix in the fried cashews and raisins.

Remove into a bowl and garnish with finely chopped pistachios.

Notes
Keep the halwa in an airtight container in the refrigerator. Remove a portion and microwave for 20 seconds if you want to serve with warm along with vanilla ice cream.