In a clean, heavy-bottomed handi or karahi, whisk together the eggs, ghee, sugar, cinnamon stick, cardamom, saffron, and rose-water–soaked strands until fully blended.

Place the pot over medium heat. Stir continuously with a wire whisk or spatula for the first 10 minutes.

As the mixture heats, it will thicken into a smooth, homogeneous mass. Keep stirring, scraping the sides and bottom, until a layer of oil begins to separate from the halwa (about 20–25 more minutes).

Remove from heat when the halwa pulls away cleanly from the pan but is still pliable. Undercooked halwa remains too soft to set; overcooked becomes crumbly and won’t hold its shape.

Immediately transfer to a lightly oiled flat tray or dish. Pat and smooth the surface with the back of a spoon or an oiled spatula. Make shallow diagonal scores across the surface to outline diamond shapes.

Allow to cool completely. Once set, invert or lift out the halwa cut into diamond shaped pieces.