Add 4 tablespoons ghee (clarified butter). Note that some milk will be there when you add the ghee.
Mix very well, add 10 to 12 tablespoons sugar, or to taste.
Add cardamom powder – 5 to 6 green cardamom pods powdered finely in a mortar-pestle, or about ½ to 1 teaspoon pre-ground cardamom powder.
Mix very well, Continue to simmer on a low flame, stirring often.
Simmer till the gajar ka halwa mixture starts to thicken and reduces more. Stir at intervals.
When the halwa has reduced to a pudding-like consistency, add nuts and dry fruits of your choice. I have added 12 cashews, 12 almonds, and 2 tablespoons golden raisins.
Mix again and continue to stir and simmer.
Simmer till the halwa mixture becomes dry. The milk should evaporate completely and you will see fine milk solids in the mixture. You will also see some ghee being released from the sides.
Serve gajar ka halwa warm from the pan. Refrigerate any leftovers, warming them before serving. Garnish with some chopped dry fruits while serving.