Lightly peel and grate carrots and set aside.

Bring the milk to boil. Switch on the rice cooker; add the milk and carrots, let milk and carrot mixture boil till all the milk evaporates.

Do not put the lid on or the milk will overflow.

Now transfer this condensed milk and carrot blend into a kadhai or wok. Add the sugar and keep stirring.

The mixture becomes quite watery, hence keep stirring till it is almost dry.

Add the powdered cardamoms and the ghee and bhuno or sauté the halwa until it gets a deep red colour.

It should be soft and grainy but not completely dry. You can add the cream after removing from fire.

There is no added colour in this dessert. It is the natural colour of the carrot, heightened by cooking and the ghee.

Garnish with slivered almonds and serve hot in winters. You can store it in the refrigerator for 10 days.

Tip: While reheating the halwa, add a little milk to it. This would make the halwa soft.