Grate the carrots and keep them ready.
In a heavy bottomed pan, heat 2 tablespoons ghee or butter.
Add the carrots, and saute on low flame until the raw aroma of carrots disappear.
The previous step will take around 10 minutes. The carrots will also look like they have reduced in volume by this point.
To this, add the crumbled khova and sugar. Adjust sugar according to taste, and reduce the amount if you are using sweetened khova.
Let the khova and sugar melt and mix with the carrots until they start forming a liquid. At this point, add your desired garnishes and cardamom powder. Mix well, and take it off the heat after 2-3 minutes. Once its taken off the heat, it will start thickening. Carrot halwa is now ready for serving.