Heat a saucepan over medium flame. Add carrot and milk. Bring to a boil.

Lower the flame a little. Cook until the milk has evaporated.

Add ghee. Cook for a minute.

Add sugar. Cook until it has melted.

Add chhena and cardamom powder. Cook for 2-3 minutes.

Keep it aside to cool down. Reserve 2-3 tbsp of halwa for garnishing.

In a bowl, add pancake mix and gajar halwa. Mix well.

Add milk (a little at a time) and make a thick batter. Avoid overmixing.

Let the batter rest for 2-3 minutes.

Heat a non-stick pan over a low flame. Add a little ghee. Carefully rub with tissue paper.

Add ¼ cup of batter. Do not spread. It will spread out on its own.

When the edges look dry, and bubbles start to appear on the top, flip the pancake.

Cook the other side for 1-2 minutes or until golden brown.

Garnish with gajar halwa, chopped almonds and raisins. Drizzle jaggery syrup.

Serve hot!