Ingredients :
3 sticks sweet butter
3/4 cup whole milk cheese
3/4 cup nonfat dry milk powder
1/2 cup blanched slivered almonds
2 tbsp. chopped pistas
6 cups packed shredded or grated carrots
9 tbsp. sugar
1 1/2 tsp. ground elaichi.

Method:
Melt 1 stick of the butter in a kadai . Add the cheese and dry milk, mix it in, and cook over medium-high heat to a thick paste for 15 mins ,stirring constantly.Transfer the mixture to a small plate and set aside.

Wipe the kadai clean and add 2 tbsp. of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden turning and tossing constantly. Drain the almonds on tissue and set aside for garnish. Add the pistas to the same kadai and cook until they become crisp.

Drain the pistas on tissue and set aside separately. Wipe the kadai clean and add 1 stick butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 mins or until the carrots are cooked but not mushy.

Add sugar and elaichi and cook until the carrots are glazed stirring constantly. Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tbsp. of butter in small portions, until the halwa looks thick and glazed . Turn off the heat and stir in the pistas. The halwa can be kept refrigerated for 7 -8 days.

To serve :
Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds & cream.