Peel and grate fresh, red carrots for a smooth halwa texture.
Sauté grated carrots in ghee until fragrant and slightly softened.
Pour in milk, simmer on low heat, and stir continuously.
Crumble khoya and add to the mixture for rich flavor.
Add sugar and stir until it dissolves and blends well.
Sprinkle cardamom powder and mix for an aromatic touch.
Top with chopped nuts and serve warm or chilled.