Finely grate the carrots. Briefly warm the milk in the microwave to body temperature. Chop the nuts (cashews, almonds, or your choice of nuts) in half.
Melt the butter in the frying pan.
Sauté the grated carrots in the butter on medium heat for about 7 minutes.
While sautéing the carrots, lightly brown the nuts.
After sautéing the carrots for 7 minutes, the liquid should cook out almost completely, and the color will change (to a pumpkin-like color).
Continue to cook over medium heat, add the warmed milk and ground cardamon, and cook until the milk evaporates almost completely. It should take about 10 minutes.
It should look like the photo. Add the sugar, then cook for 3 more minutes, mixing well.
Transfer to serving dishes, then garnish with nuts or dried fruit, then serve. I recommend serving it warm.
Story Behind this Recipe
I remembered that my mother would often make this, and since I had a lot of carrots in the fridge, I made it to serve after tonight's curry dinner. Although this is typically a dessert served in the winter or spring in India, it is perfect during the cool weather. In Hindi, this dessert is called "gajar halwa".
If you have it on hand, add a tablespoon of condensed milk in Step 7. But it's also delicious without it. You can store this up to a week in the fridge, and a month in the freezer. Served warm or cold, either way it's tasty.