Wash and blanch spinach leaves and grind it and make purée.

In a pan heat 1/2 cup milk and add 1/4 cup Amul mithai mate and add spinach purée and boil till slightly thick. Keep aside to cool.

Boil grated beetroot with 1/2 cup water and strain purée. In another pan heat 1/2 cup milk and add 1/4 cup Amul mithai mate and add 1/4 cup beetroot purée or desired colour and boil till slightly thick. Keep aside to cool.

Now boil grated turmeric in 1/2 cup water and strain purée. In third pan heat 1/2 cup milk and add 1/4 cup Amul mithai mate and add 1/8 cup turmeric purée and boil till slightly thick. Keep aside to cool.

Soak gelatin in 1/2 cup of water for 5 minutes.
Now divide gelatin into three parts and add each part in each coloured mixture and mix well.

Now fill leaf silicone mould with spinach mixture, rose silicone mould with beetroot mixture and star silicone mould with turmeric mixture and keep in fridge to set.

Now take another pan and heat ghee in it and add cardamom powder & grated cauliflower in it and sauté till colour changed, now add 1 cup milk and 1/2 cup Amul mithai mate and boil it, keep stirring till it become thick now add grated almonds in it. Keep aside to cool for serving.

Now de mould colourful mixture from silicone moulds.
Now plate it and serve cool.