Grate the entire 1 kg Gajar.
Heat a Pan/Kadhai on stove.
Add 100 gms ghee in the kadhai (Deep frying Pan) and keep on a low flame.
Add 1 kg grated carrot. Stir well for 5 minutes on a high flame first and then on low flame and ensure that the carrot gets cooked in the ghee.
The carrot will shrink and reduce to half.
Add low fat milk 1 litre and stir and cook on 15-20 minutes till the milk reduces giving it the thick halwa like consistency.
Add cardamom powder (also optionally one can add nutmeg powder) and saffron (dipped in milk for 5 minutes) and stir on a high flame for another 5 minutes.
Garnish with crushed almonds and cashews (also optionally you can add sultana raisin and charoli/chironji/cudappah almonds to Garnish).
Turn off the stove and add any sugar free sweetener powder about 30 gms (2.5 tbsp). The reason to do this is to keep the sweetness intact and keep the Gajar ka halwa balanced in its sweetness.