Tri Colour Kheer Peas Rice and Carrot kheer

Name: Tri Colour Kheer Peas Rice and Carrot kheer
Total time: 1800 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 cup peas blanched; 1 cup Carrot grated; 1/4 cup broken rice soaked for 30 minutes; as needed milk; 4-5 tbsp milk powder; 3 tsp cardamon powder; 6 tbsp sugar; 2 tbsp chopped cashews; 3 tbsp chopped pistacios; 2 tbsp ghee/ clarified butter

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#week1
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Vaishali Chhabra - Food marvels With VC @foodmarvelsvc

Noida

#goldenapron3
#week1
#carrot
#worldwide
#indiansweet

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Ingredients

30 minutes

5 servings

1 cuppeas blanched
1 cupCarrot grated
1/4 cupbroken rice soaked for 30 minutes
as neededmilk
4-5 tbspmilk powder
3 tspcardamon powder
6 tbspsugar
2 tbspchopped cashews
3 tbspchopped pistacios
2 tbspghee/ clarified butter

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Steps

30 minutes

1

For green layer, blend peas into a smooth paste, add some water of required.
2

Heat 1 tbsp ghee on a deep bottom pan, add peas paste and cook on medium flame and keep stirring.
3

After 5-7 minutes, add 1 cup milk in parts and keep stirring.Add 1 tbsp cardamon powder and mix.
4

Add 2 tbsp sugar or as per taste and 3 tbsp milk powder and mix well.
5

Keep stirring and cook till it leave sides. Pour in a glass till 1/3rd and let it set. Add pistacios from above.
6

For white layer- boil 250 gm milk and add soaked rice and cook on medium flame.
7

Cook till it starts to thicken. Add sugar and cardamon powder and mix. Keep stirring! Add chopped cashews and Let it rest when done.
8

For saffron layer: Heat 1 tbsp ghee in a pan, add grated carrots.
9

Cook on a medium flame. When carrots are little cooked, add 1/2 cup milk and 1 tbsp cardamon powder and mix.
10

Add sugar as per taste.
11

Add another 1/2 cup milk. Keep stirring. Cook till it thickens.
12

Let it cool a bit and then add layers to the glass. First green, then white and then saffron. Garnish with pistacios. Make sure everything is completely thick and cool so that the layers don't mix.