Add milk, condensed milk, cardamom powder and grated carrots in a cooking pot.
Keep the flame on low at first, then gradually as the milk starts bubbling and is absorbed by the carrots, increase the flame to medium.
Keep cooking while stirring in between at regular intervals.
In a pan, roast the semolina for 4 to 5 minutes until a nice aroma emanates
Add this to the gajrela mix and let it cook for a few more minutes until the suji is cooked.
Add condensed milk and the mixed nuts too along with the fresh cream.
Give it all a good mix and allow it to simmer on low heat until done.
Add more ghee if required for a more lovely taste and texture.
Increase the flame and saute it until ghee leaves the sides of the pan and an enticing aroma is filled in the kitchen.
Serve it either warm or chilled. This suji gajrela version is a scrumptious halwa, the taste of which lingers on for a long long time.
