Wash, peel and grate the carrots and measure it. Keep it aside.
Heat 2 tablespoons of ghee in a heavy bottomed pan.
Add and fry the cashews until golden brown color. Take them out of the ghee and set aside.
Add the sliced almonds to the same pan and fry until golden brown. Keep them aside.
In the same pan, add the grated carrot and saute until the raw smell disappears or for 5 minutes.
Keep frying till it shrinks.
Add the coconut milk and cardamom powder and mix well.
Cook over a high flame until the coconut milk evaporates. It may take 10 – 15 minutes.
Add the remaining ghee and sugar and mix well. Reduce the flame to medium.
Keep stirring till it forms a mass and leaving the sides of the pan.
When the halwa leaves the sides of the pan, turn off the flame.
This will thicken more as it cools.
Add the fried cashews and almonds and mix well.
Garnish with pistachios and serve.