Heat ghee in nonstick or thick bottomed wok.
Combine milk, flour, color, and sugar and add to the hot ghee.
Keep stirring constantly to prevent sticking to the pan on medium low heat.
Keep cooking till the mixture starts coming together and forms a dough.
Add rose syrup and mix well into the dough.
Lay a nonstick parchment paper on a clean surface. Spread the dough in a thin layer.
Place another sheet of parchment paper over the mixture and roll gently for even surface.
Remove the top sheet and spread slivered almonds, pistachios, and cardamom seeds all over the surface of the mixture.
Place the parchment sheet again over the mixture and press lightly with rolling pin.
Leave for 1 hour and then slice them up in squares. Keep the halwa to dry for 4-5 days.
Flip the squares once to dry the reverse side too after couple of days.
Note--
Quantity of sugar can be reduced by 1/4 cup if desired.
If nonstick parchment paper is not available, then grease regular parchment papers.
