Let us jump to the method directly. The reason is that for this dish, the quantity of the ingredients is subjective. You have to set your own measurements.
Rinse, peel and then grate the carrots, either with a hand held grater or in a food processor.
In a kadai (bowl-shaped frying pan), add all of the grated carrots.
Pour milk in it.
Stir the grated carrots and milk and keep the kadai on the stove top.
Cook this mixture on a low to medium flame. The milk will froth and start reducing slowly and slowly.
Keep on stirring this halwa mixture often. keep scraping the sides of the kadai to remove the evaporated milk solids. add the milk solids to the cooking mixture.
The mixture should reduce by 75% and then you add the ghee/clarified butter. some milk will be there when you add the ghee.
Next add the sugar.
Add the cardamom powder.
Stir and continue to simmer on a low flame till the mixture starts to thicken and reduce more. stir at intervals.
When the halwa has reduced much and you see a little milk – like that of a pudding consistency. then add the cashews, saffron and golden raisins.
Continue to stir and simmer till the whole mixture becomes dry. the milk should evaporate completely and you will see fine milk solids in the halwa. remember to scrape the milk solids stuck at the sides of the kadai or pan and add them to the halwa. some moisture is also fine in the halwa.