Heat 1 tablespoon butter in a pan. Add 2 cloves in it. Add grated carrots and stir-fry for 5 minutes.
Get 2 cups of warm milk and add it to the carrots. Saute continuously for 15 minutes or until the milk is absorbed and carrots are cooked.
Add 1 cup of sugar and almonds and mix well. Add 1 tablespoon of butter and cook for another 15-20 minutes or the mix until the mixture becomes thick. Mix ¼ teaspoon of cardamom powder and give a quick stir.
Turn off the flame and transfer the halwa into a serving bowl. Garnish with chopped almonds.