Wash and peel the carrots. Chop them into medium sized chunks.
Heat ghee in a pressure cooker.
Once hot add the chopped carrots. Stir them well till they are coated with the ghee.
Sauté for 3-4 minutes till the carrots soften.
Add 2 tablespoon milk and half the cardamom powder. Stir well.
Close the lid of the pressure cooker and cook the carrots for 2 whistles.
Turn down the heat and release the pressure. Open the lid.
Turn on the gas to medium and add the remaining milk.
Cook the mix for 5-6 minutes; stirring intermittently. The milk will reduce to ⅔rd.
Turn off the flame and let it cool slightly.
Using an immersion blender blend to a smooth purée. Keep few chunks if you like the ice cream chunky.
Add condensed milk and mix it in. Stir in saffron and remaining cardamom powder too.
Transfer to a bowl and refrigerate for 1 hour.
Meanwhile, take whipping cream in a bowl and beat it till you get soft peaks.
Fold in the halwa mixture into the cream.
Fold in the mixed nuts gently.
Transfer the mix to a container with an airtight lid and freeze overnight.
Serve once chilled with some chopped nuts, saffron strands, cardamom powder and dried rose petals on top.