Wash, peel and grate the Carrots
Add Coconut Oil to a heavy bottom pan and heat on a low flame
Once the oil is hot, add the carrots
Cook the Carrots (without covering) until they are mushy and the water has evaporated
Add Jaggery and mix and stir until well incorporated and the Halwa thickens
Now add the Coconut Cream and cardamom powder
Stir well and let this cook for few minutes until the Halwa is thick and fudgy
Transfer to a serving dish and top with nuts and rose petals.