Gajar ka halwa
In large heavy bottom kadhai (wok) or pan, heat 4 tbsp of ghee. Add green cardamom and let fry for 1 minute on low heat.
Add grated carrots and saute on high heat for 5 minutes. Reduce heat to low and let the carrots cook for 10 minutes on low flame. Keep stirring in between.
Add the milk and saffron and bring to boil. Reduce the heat to low and let it simmer until milk is reduced to half.
Add the khoya/mawa and cashew nuts. Let simmer on low heat, until all the liquid is evaporated. Keep stirring in between.
Once the liquid has completely dried, add the sugar and mix well. Let simmer again on low heat until it dries out completely.
Add remaining 4 tbsp of ghee and let it cook for 8-10 minutes. Keep stirring continuously at this stage, otherwise it will start to burn. It should look very shiny and you should be able to see ghee on the sides of the halwa. Turn off the heat.
While serving, garnish with chopped pistachio and some silver leaf.