Peel and finely grate the Carrot. Set aside so you have about 4–6 cups loosely packed grated carrot (adjust based on desired batch size).
Heat a heavy-bottomed pan over medium heat and melt 2–3 tablespoons of Ghee. Add the grated carrot and sauté for 6–8 minutes until it softens and the raw smell disappears, stirring often so it doesn’t stick.
Pour in Milk (enough to just cover the carrots—typically 2–3 cups for a medium batch) and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until most of the milk has reduced and the mixture thickens (about 25–35 minutes).
When the carrot-milk mixture is concentrated and creamy, stir in Sugar to taste (start with about 1/2 to 3/4 cup for a medium batch) and continue to cook until the sugar dissolves and the halwa begins to come away from the sides of the pan.
Lightly crush the Green Cardamom Pods and add the seeds (or use pre-ground cardamom) to the halwa; stir well so the warm, floral aroma infuses the mixture.
In a small separate pan, heat another teaspoon of Ghee and lightly toast chopped Almond and Cashew until golden. Remove half of the nuts for garnish and add the rest into the halwa for extra texture.
In the same small pan, quickly fry the Raisin in a little ghee until they puff and become plump, then stir them into the halwa.
Continue to cook the halwa on low, stirring frequently, until it reaches a rich, thick consistency and the ghee starts to separate slightly. Adjust sweetness or cardamom to taste.
Transfer to a serving dish, garnish with the reserved toasted nuts and a few extra raisins, and serve warm.
