One small bowl of grated carrot slowly cooked down with whole milk, then finished with sugar, ghee, cardamom, raisins and pistachio.
0.5 cupMilk
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4 gGhee
125 gCarrot
3 gPistachios
4 gRaisins
15 gSugar
0.1 gGround Cardamom
Put all the finely grated carrot and whole milk in a small heavy saucepan. Bring just to a boil over medium heat, stirring so the milk does not catch. Reduce the heat and simmer uncovered for 25-30 minutes, stirring regularly and more often as it thickens, until the carrot is very tender and almost all the free milk has evaporated. Keep all the carrot and milk solids in the pan.
Stir in all the sugar, ground cardamom and raisins. Cook over low heat for 5-7 minutes, stirring continuously as the sugar releases some moisture. Add all the ghee and cook for 2-3 minutes more until the mixture is glossy and orange, with soft distinct carrot strands and no milk puddle. Do not brown or dry it into crumbs.
Remove from the heat and cool for 5 minutes. Spoon the entire halwa into one small bowl and scatter all the chopped pistachios over it. Eat the whole bowl as one dessert portion; ice cream, extra milk and other sweets are not included.