Heat heat in a pan and add the peas paste, cook on low heat, stirring continuously, until the mixture leaves the sides of the pan

Then add water and sugar and cook on low heat, stirring continuously, until all the moisture evaporates and ghee comes out, then add grated mawa and cook further for 2 minutes, the green halwa is ready

Heat a pan on low heat and add sooji, dry roast it, stirring continuously, until becomes light in weight, then add ghee and roast further for 5 - 7 minutes

Then add water and sugar and cook, mix well, cover and cook for 2 minutes, then uncover it and cook on high for 5 - 7 minutes, stirring continuously, the white halwa is ready

Peel the carrots and wash them properly, then grate them, do not grate the center part of the carrot, then in a kadai combine together milk, sugar and grated carrot and let the mixture cook, stirring in between

When the mixture becomes little thick, then cook it stirring continuously, until all the moisture evaporates and mixture becomes thick, then add mawa pieces

Mix well until the mawa merges well, then add ghee and roast on low heat for 10 - 15 minutes, stirring continuously, roasting in the end is very important for good colour, the saffron colour gajar ka halwa is ready