Take 1 tsp ghee from the measured amount. Add into the milk powder. Add 1 tbsp milk(take from the measured milk) and mix into a crumbly consistency. This is homemade instant khoya (mawa). Leave on the side till required.
Heat 2 tbsp milk from the measured amount till it becomes hot. Add the saffron and allow it to infuse for 10-15 minutes.
Heat ghee in a pan over low heat.
Add the grated carrots and stir fry for 5 -7 minutes. At this stage the carrots will become a bit pale and soft.
Add milk. Cook on medium heat, stirring frequently till the milk is reduced to half the quantity. This will take about 15-20 minutes. Don't be tempted to cook over high heat as the halwa will burn.
Add the milk powder mixture, saffron milk, orange juice and sugar. Mix well. At this stage the mixture will become liquid again. But don't worry.
Cook the mixture further till no more liquid is left. This will take another 10-15 minutes.
Stir frequently so that the mixture does not burn or stick to the bottom.
When the halwa is done, the carrots will be cooked, and no liquid will be left in the pan. The mixture will also come away from the sides of the pan.
At this stage add the raisins and extra 1 tsp ghee. Mix well.
Take the pan off the heat. Add the orange blossom water and mix well.
Spoon the gajar halwa into serving bowls. Sprinkle the top with chopped almonds and pistachios.
Serve hot gajar halwa.
Another exciting and my favourite way to serve hot gajar halwa is with a dollop of ice cream.