For the Halwa Gadjar, wash, peel and finely grate the carrots.
Bring the milk with the sugar and the carrot pieces to a boil in a saucepan and simmer for about 20 minutes while stirring.
Heat 1 tablespoon of ghee in a large pan and toast the rice flour in it until golden brown.
Add the carrot mixture to the pan. Add the remaining ghee, spices and raisins as well and simmer for another 20 minutes, stirring often.
Roast the almond kernels in a pan without fat and chop coarsely after cooling.
Season the Halwa Gadjar with honey and serve sprinkled with chopped almonds.
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