* Substitute 1 cup dark-brown sugar combined with 1 tb dark molasses

In a deep heavy 5- to 6-quart saucepan, combine the carrots, milk and cream. Stirring constantly, bring to a boil over high heat. Reduce the heat to moderate and, stirring occasionally, cook for 1 hour, or until the mixture has reduced to about half its original volume and is thick enough to coat a spoon heavily. Stir in the jaggery and the sugar, and continue cooking for 10 minutes. Reduce the heat to the lowest possible point, add the pulverized almonds and the ghee, and stir for 10 minutes more, or until the halva mixture is thick enough to draw away from the sides and bottom of the pan in a solid mass. Remove the pan from the heat and stir in the cardamom.

With a metal spatula, spread the halva on a large heatproof platter, mound it slightly in the center, and decorate the top with pistachios and slivered almonds. Serve warm or at room temperature. In India, gajar halva is also sometimes decorated with a special edible silver leaf.