Gajar Ka Halwa (Carrot Pudding)

Heat ghee in a cooker and saute the carrots for 1-2 minutes on a low flame. Add milk and pressure cook for 2-3 whistles.

When cool, transfer it to a non-stick pan and keep stirring on a low flame till the moisture is reduced.

Add the crumbled pedas, cardamom powder and sugar to taste. Continue to stir till it slightly thickens.

Add rose water and saffron. Garnish with chopped pistachios and dry rose petals. Serve chilled or at room temperature.