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Roast the cashew nuts and set aside for the
garnish.
Boil the milk on medium-high heat in a non-stick
pan until it is reduced to about to 1 cup. Stir
often to ensure the milk does not burn in the
bottom of the pan. Set aside.
Melt the butter in a frying pan on medium heat.
Add the shredded carrots and stir-fry for about
seven to eight minutes.
Carrots should be tender and slightly changed in
color.
Add the milk and cook until the milk dries. This
will take about eight to ten minutes.
Next add the sugar, and cardamom powder and stir-
fry for another three to four minutes until the
halwa starts to leave the side of frying pan.
Garnish with cashew nuts.
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