Put a non-stick frying pan on medium-high heat. Add the Ghee.
When it is melted, add bay leaf and grated carrot. Stir everything well and let it cook until carrots release water.
Sauté for a few minutes until the colour of carrots changes.
Add milk and mix. Cover the pan with a lid and let it cook on medium-low heat for 15 minutes or until the milk is absorbed by the carrots.
Add sugar, the raisins and 1 tablespoon of Ghee and mix.
Keep stirring for 5-6 minutes or until the water released by sugar is absorbed.
Remove the cardamom seeds from the pod and crush them in a mortar. Add them to the carrot halwa.
Add chopped almonds and pistachios. Stir fry carrot halwa for a couple of minutes and turn off the heat.
Serve it warm in small bowls and garnish with cashews and pistachios on top.
