Prepare the Candied Pecans: Line a baking sheet or pan with parchment paper.
In a saucepan, melt 1 tablespoon (15 ml / 0.5 fl oz) of the butter over medium heat.
Caramelize the Nuts: Once the butter foams, add the pecans, jaggery (or brown sugar), and garam masala.
Stir continuously until the jaggery melts and turns a deep amber color. Be careful, as the sugar will be extremely hot.
Cool the Pecans: Immediately pour the hot pecan mixture onto the prepared parchment paper. Use a fork to separate the nuts if desired before the sugar hardens.
Set aside to cool completely.
Cook the Carrots: In a large, non-stick pan, melt the remaining butter over low-medium heat.
Add the grated carrots and cook, stirring occasionally, for about 10 minutes until they have softened and wilted.
Add Condensed Milk: Pour in the sweetened condensed milk and stir to combine.
Continue cooking and stirring regularly for another 10 minutes as the mixture thickens.
Final Touches: Stir in the ground cardamom and cook for a final 5 minutes, allowing the flavors to meld. The halwa should be thick and glossy.
Remove from the heat.
Serve: Spoon the warm carrot halwa into serving bowls. Break up the cooled candied pecans and sprinkle them generously over the top before serving.
