Wash carrots under running water & peel them.

Grate them in a food processor or with a hand grater.

Dry roast nuts on a low heat until crunchy, cool & chop them. OR Alternately chop the nuts first & fry them in 1 tbsp ghee until slightly golden. Then add raisins & fry until they plump up. Remove to a plate.

Next bring milk to a boil in a heavy bottom pot or deep pan.

Add grated carrots and cook on a medium heat stirring often. Do not leave the pot unattended as the milk will get scorched.

When the milk has completely evaporated add sugar and stir well. Sugar will release lot of moisture & will make the entire carrot halwa gooey.

Cook until half of the moisture evaporates, then stir in the ghee.

Saute the carrot halwa well in ghee until the moisture evaporates completely.

When it is done gajar halwa turns aromatic & thickens. It will still be moist. If you overcook your halwa turns dry. Sprinkle cardamom powder.

Garnish carrot halwa with nuts. Serve warm or chilled with Ice cream.

Press the saute button and add 1 tbsp ghee to the steel insert of the IP.

When it is hot fry the nuts until light golden. Then add in raisins if using. When they plump up remove to a plate.

Then add in the carrots & saute for 2 to 3 mins stirring well.

Pour 1 cup milk and mix well. Deglaze by scrubbing the bottom of the pot with a spatula.

Secure the instant pot & position the steam release handle to sealing. Press the pressure cook (manual) button & set the timing to 3 mins.

When the instant pot beeps and finishes, do a manual pressure release carefully.

Stir in the sugar, ghee & cardamom powder. Press the saute button & saute until the milk evaporates completely.

Garnish gajar halwa with chopped nuts & raisins.