Wash, peel and grate the carrots and measure it. Keep it aside.
Heat 2 tablespoons of ghee in a nonstick pan.
Roast the almonds, remove and keep it aside.
In the same pan, add the grated carrot and saute until the raw smell disappears or for 5 to 7 minutes. Keep frying until it is nicely done.
Add the coconut milk and cardamom powder and mix well.
Simmer until the carrots are cooked and all 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.
Add the fried almonds and mix well.
Serve chilled.