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)