Carrot, Coconut, Spinach & Bottle Gourd Halwa

Ingredients

For Carrot Halwa

Carrot (grated) 200 gm

Milk 250 gm

Clarified Butter 30 gm

Mawa 60 gm

Sugar 80 gm

For Coconut Halwa

Grated Coconut 200 gm

Milk 300 gm

Clarified Butter 30 gm

Sugar 80 gm

For Spinach & Bottle Gourd Halwa

Grated Bottle Gourd 200 gm

Milk 300 gm

Clarified Butter 30 gm

Sugar 80 gm

Spinach Puree 40 gm

Preparation

Boil milk in a pan, add grated carrots & begin to stir. Cook until milk has completely evaporated, stir at regular intervals. Add sugar and cook until half the moisture evaporates. Add clarified butter and stir well. Cook until halwa thickens and add grated khoya. Boil milk in a pan and add grated coconut and begin to stir. Cook until milk has completely evaporated, stir at regular intervals. Add sugar and cook until half the moisture evaporates. Add clarified butter and stir well. Cook until halwa thickens. Cook for 3 minutes more and cool it down. Boil milk in a pan and add grated bottle gourd and begin to stir. Cook until milk has completely evaporated, stir at regular intervals. Add sugar and cook until half the moisture evaporates. Add clarified butter and stir well. Cook until halwa thickens and mix spinach puree and add grated khoya. Cook for 3 minutes more and cool it down. Keep all the halwas individually in a rectangular mould. Demould the halwas and arrange them in the sequence of Indian national flag.

(Courtesy: Chef Vivek Chauhan, Pastry Chef, The Imperial, New Delhi)