To make carrot halwa from scratch, start by heating ghee in a pan over medium heat. Add 0.5 kg of grated carrots and sauté for 10-15 minutes until they soften. Then, add 0.25 kg of sugar and continue to cook while stirring frequently until the mixture thickens and the ghee begins to separate. Finally, mix in 1 tablespoon of cardamom powder and garnish with chopped almonds and cashew nuts before serving.

Carrot halwa is traditionally made with ghee, which is clarified butter and not suitable for vegans. However, you can easily make a vegan version by substituting ghee with coconut oil or a plant-based butter alternative. The rest of the ingredients, including grated carrots, sugar, and nuts, are vegetarian-friendly.

If you don't have ghee on hand, you can substitute it with unsalted butter or coconut oil for a vegan option. Both alternatives will provide a rich flavor to the carrot halwa, although the taste may vary slightly depending on your choice.

To store leftover carrot halwa, allow it to cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to a week. For longer storage, consider freezing it in a freezer-safe container, where it can last for up to three months. When ready to eat, simply thaw and reheat on the stovetop or in the microwave.

Carrot halwa pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast in temperature and texture. Additionally, serving it alongside a cup of masala chai or coffee can enhance the overall dessert experience.