Peel the carrots and wash them.

Chop the carrots in a chopper or shred them manually.

In a large thick bottomed pot, add milk and green cardamoms. Allow the milk to come to a boiling point.

Add the carrots to the milk and let them cook at medium to low flame for around 30 to 40 mins and stir occasionally

Once all the milk is reduced to atleast 25% or even less, add sugar and ghee.

Stir the the Halwa occasionally and let it cook until all the milk is completely evaporated.

When you see a little ghee being seperated at the bottom of the pot, turn of the flame and sprinkle some KHoya or Evaporated milk solids on the halwa.

Garnish with chopped pistachios and serve