Coarsely grind parboiled green peas. Heat one tsp ghee and saute grinded green peas for few seconds. Further add 1 cup milk and 1 tbsp or less sugar and cook for a few minutes or till peas cooked and milk evaporates. Add about 1/4 cup condensed milk, 1 tbsp chopped dry fruits and 1/2 tsp cardamom powder, mix well and cook for 2-3 minutes so everything is incorporated well. Turn off the heat.

Parallelly in same way in another pan, heat one tsp ghee and saute grated carrot for few seconds. Further add 1 cup milk and 1 tbsp or less sugar and cook for a few minutes. Carrots cook faster then peas. Then add about 1/4 cup condensed milk, 1 tbsp dry fruits, 1/2 tsp cardamom powder, mix well and cook for 2-3 minutes so everthing is incorporated well. Then turn off the heat.

Dilute custard powder in little cold milk. Heat rest of the milk and add sugar. Once the sugar melts properly add diluted custard in it. Mix and stir continuously. It will thicken in couple of minutes. Turn off the heat and let it cool. Once it cools down, add it into chilled whipped cream and fold it lightly to mix well.

It's time to assemble and set our parfait. Take a glass or bowl in which you want to serve. Set the bottom layer with green peas halwa (green). Then add custard cream (white)mixture. If your custard cream mixture is not thick enough, you can refrigerate glasses for a while to avoid mixing with top layer. Then set gajar halwa (orange) on the top layer. Now keep these glasses in refrigerator for 1-2 hours to set.

Serve chilled.

Note:
1. You can add whipped cream on top layer but I skipped it as I wanted my parfait to look like Indian tri colour flag.