In a heavy-bottomed saucepan, heat the half and half over medium heat until it comes to a boil.

Add the grated carrots, raisins, and sugar to the boiling half and half.

Stir well to combine.

Reduce the heat to low and simmer the mixture, stirring occasionally, until the liquid is reduced to about 1/10th of its original volume.

This will take approximately 20-25 minutes.

In a separate frying pan, melt the butter over medium heat.

Add the cashew pieces and fry until they turn golden brown and fragrant, about 3-4 minutes.

Once the carrot mixture has thickened and the liquid has reduced, add the fried cashew pieces to the saucepan.

Mix well to combine.

Serve the gajjar halwa hot, garnished with additional cashew pieces if desired.