Heat ghee in a non-stick pan and fry the carrots till it gives out all of its moisture, and starts to turn into a darker red colour. Be careful to stir often, so as not to let it burn.
Add in sugar and powdered cardamom seeds, and fry for a few minutes till sugar melts, caramelizes and all the moisture dries up.
Add in khoya and fry till blended well, stirring often. If for any reason, the khoya starts to melt and the halwa turns creamy, continue to stir-fry till it completely dries up and begins to release oil along the sides.
Toss in chopped cashews, and serve warm with a dollop of Vanilla ice cream.