Peel and grate the carrots.

In a medium sized non-stick pan, add grated carrot and cook for 5 minutes.

Add milk and saffron strands, mix well.

Cover and cook for about 3 to 4 minutes until milk evaporates.

Add sugar and cream, stir continually for 5 minutes.

Once it gets dry, add half of the khoya (mawa) (100 grams) and mix well, cook for 3-4 minutes. This is the Halwa layer.

Take it out into a greased tart plate or any other plate greased with ghee.

Gently press it using your palm once it gets warm.

Place the tart plate into the refrigerator for 10-15 minutes, meanwhile start preparation of khoya layer.

Into another medium sized non-stick pan, add ghee, once melted, add khoya and mix it well.

Once it gets sticky, add the remaining sugar and mix it well.

Switch off the gas and spread this khoya layer on the carrot halwa layer you prepared earlier and again press it gently using your palm.

Garnish it with dry fruits of your choice.

Cut it in desired shapes and serve.