1. Combine the carrots, half-and-half, whole milk, and peppercorns in a heavy 5- to 6-quart saucepan and place over a high flame. While stirring constantly, bring the liquid to a full boil. Then reduce the flame to medium high and, stirring frequently, cook for about 25 to 35 minutes, or until the liquid has boiled off and the carrots are nearly dry.

2. Add the sweeteners and half the cardamom. Then, while stirring steadily to prevent scorching, cook for 10 to 14 minutes, or until the carrots are again nearly dry.

3. Pour in the ghee, ¼ cup raisins, walnut bits, almonds, powdered spices (including the rest of the cardamom), and fry until the mixture begins to pull away from the sides of the pan in a mass. Remove the pan from the flame and extract the peppercorns.

4. Transfer the halava to a decorative serving bowl or tray. Before offering to Krsna, garnish with raisins or whole walnuts, or decorate the surface with a sheet of edible gold or silver foil.