Put the green peas in a mixer jar and grind them into a fine paste along with little water
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
For assembling take a small glass, first put the green peas halwa in the bottom, by pressing it with a spoon, then put white sooji halwa and in the end put saffron gajar ka halwa, the tiranga halwa is ready to serve
