Peel, wash and grate the carrots.

Grate the khoya.

Heat ghee in wok, add the carrots and the khoya (leaving 2 tsp for garnishing) and sauté for 1 – 2 minutes.

Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.

Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the liquid has evaporated.

Once the Halwa starts leaving the sides of the wok, lower the flame and cook for 1-2 minutes stirring vigorously.

Remove from flame.

Serve hot or cold garnished with khoya.

You can use bottle gourd instead of carrots.