Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated carrot and ground cardamom. Cook, stirring occasionally. until carrot is tender and does not smell raw anymore, about 15~20 minutes.
¼ cup Unsalted Butter or ghee, divided, ¼ teaspoon Ground Cardamom
While the carrots are cooking, in a medium size bowl combine ricotta cheese and powdered milk. Mix well into a smooth mixture without any lumps.
1½ cups Ricotta Cheese, 1 cup Powdered Milk
Add sugar to the carrots and cook till dissolved.Stir in the the ricotta mixture and mix well. Cook gently until the mixture is thick and creamy, about 5~7 minutes. 1~1½ cups Sugar*
Drain the raisins and add to the pan along with the other nuts. Mix well. At this stage, halva will have a soft consistency and can be served in a bowl.
¼ cup Nuts, chopped (almonds, pistachios, cashews etc)
If you want to make into squares/ diamonds, then cook till the mixture starts to leave the sides of the pan, about 10~15 minutes more. Then pour the mixture into a greased 9″ square pan and let chill to set, about 2~3 hours. Cut into pieces to petit four or burfi.