Peel off Gajar skin, then soak them in a bucket of water & leave them for 10-15 minutes.

After 10-15 minutes, grate them finely with the small hole grater.

Now take a pan, add 1 Tablespoon Desi Ghee in it & keep the gas on low flame.

When ghee gets heated up, add dry fruits in it & roast them till they start sizzling or popping.

When they start popping, turn off the flame & take them out on the chopping board & chop them roughly.

Now take a Big Kadhai, add 2 Table Spoon Desi Ghee in it & keep the gas on medium-low flame.

Now add 2.5 Litre Full Cream milk in it & mix them properly.

Now after every 5-10 minutes keep stirring the mixture so that it doesn’t get stuck at the bottom.

Keep stirring it till the milk starts boiling.

After 1.5 Hours, when the milk starts boiling, add Kesar Petals in it & mix them properly.

This hole process takes around 3-4 hours.

After 3-4 hours, when milk is completely reduced or evaporated & the Gajar mixture becomes soft & completely dry, then add 200 gms Khoya/ mawa in it & mix it properly.

Now roast khoya for 10-15 minutes.

After 10-15 minutes, add 1 Cup Sugar, roughly chopped dry fruits & Elaichi Powder in it & mix them properly.

Now cook them for 15-20 minutes till sugar is completely dissolved in Halwa.

Add 1-2 Table Spoon More Desi Ghee in it & mix them properly.

This Whole Halwa making process takes around 5-6 hours.