Peel and finely shred 3 medium carrots.

Warm 1 cup whole milk with a pinch of saffron for 1 to 2 minutes.

Stir 1 cup milk powder into the saffron milk until the mixture is smooth.

Cook the milk mixture over low heat, stirring continuously, until it becomes thick khoya.

Heat 1 tablespoon ghee in a large pan and roast 1 cup mixed nuts until fragrant.

Transfer the roasted nuts to a bowl and reserve them for garnishing.

Add the remaining 8 tablespoons ghee to the same pan and add the shredded carrots.

Cook the carrots for 5 minutes, stirring until they are glossy and lightly softened.

Pour in the remaining 2 cups saffron milk and bring the carrot mixture to a boil.

Simmer the mixture over medium-low heat until the milk has mostly evaporated, stirring often to prevent sticking.

Add 1/4 cup brown sugar and 1 teaspoon cardamom powder to the reduced carrots.

Stir for 3 to 5 minutes until the sugar melts and the halwa becomes glossy.

Fold the prepared khoya into the carrot mixture until fully incorporated.

Cook the halwa for 5 minutes until ghee begins to release around the edges of the pan.

Transfer the warm halwa to a serving bowl and garnish with the reserved roasted nuts and extra khoya.