Take 6 green cardamoms, remove the skins and crush the black seeds and keep them aside.
In a mixing bowl, whisk the eggs. Add milk and food colour and whisk thoroughly.
In a heavy bottomed saucepan, take 1 tbsp of ghee and heat it. Add the cashews and kismis and lightly fry them. Take them out with a slotted spoon and keep aside.
In the same pan, add the rest of the ghee and when it is hot, add the dried bay leaf and 2 nos green cardamom. When it releases flavour, lower the heat and pour in the milk and eggs, while whisking.
Keep the temperature at low and continue stirring. Just like you do for a creamy scrambled egg, keep stirring till the milk starts to thicken.
When it has thickened like a custard, increase the temp to medium and keep stirring till it thickens further.
As the egg continues to cook, all the water will evaporate and become this grainy sweet mix.
Keep at it patiently and towards the end, add the sugar. You can change the quantity of sugar as per your taste.
When the milk and water has evaporated and you can see the ghee leaving the sides and the sugar giving a bit of syrupy texture, add the crushed cardamom and mix thouroughly.
Add the dry fruits and nuts and turn off the heat.
Serve ande ka halwa hot or warm.