Firstly make syrup by boiling water and jaggery till it dissolves completely.

If it is thick and sticky between the fingers then it’s done.

For the oats halwa
Heat one teaspoon of ghee in a kadhai and roast the Oats for 5 minutes till it becomes light brown and gives out aroma.

Let it cool and then coarsely crush it in mixer-grinder.

Roast the oats again in the kadhai till it becomes dark brown.

Add grated mawa to oats and cook for 3-4 minutes, (at this stage the mawa should mix so well in the oats that it should not be visible)

Now add the jaggery syrup to the oats and mawa mixture and cook till it gets absorbed in the mixture completely.

Add milk to the halwa and cook till the mixture no longer sticks to the pan and there is no milk oozing from the pan.

Add ghee, little at a time to the mixture and mix it well.

Add the cardamom powder, almond flakes and kesar/saffron strands.

Now switch off the gas, do the plating.
Garnish with cashews, almonds, rose petals and raisins and serve hot.