Wash, lightly peel (or just scrub well), grate the carrots.

In a non stick pan, add the carrots, saute well on a very low flame till they slightly become mushy (about 4-8 mins)

If using a Pressure cooker, Pressure cook these grated carrots with 2-3 TBSP of milk to prevent scorching. Pressure cook for 5 whistles.

If using an instant pot, glaze the pan well with ghee, and pressure cook on HIGH (add 1/4 cup of milk to the carrots) on HIGH for 12 mins in P-I-P method. NPR for 15 mins.

Now add the powdered sugar, mix well (Tip : I add only 2/3 of the sugar first, taste it after 5 mins and then add the rest if needed, we like our desserts to be mildly sweet, so do a taste test if required and add in parts).

Add grated mawa in parts and slowly keep stirring - only on low flame - till the mawa begins to melt. (dont add the mawa in chunks, it might burn - grate or crumble it finely before adding)

After adding the final portion of the mawa, dont leave the pan unattended.

Keep stirring till the halwa starts to leave the sides of the pan

now add the cardamom powder and keep stirring again for 3 more mins till the volume is considerably shrunk to 1/3 or 1/4 the original volume

Switch off the flame, add in vanilla essence if using.

Serve warm or hot. Tastes best if rested for 2 hours before serving (I usually make it overnight and set it in the fridge and serve it the next day, warming it slightly)