Recipe Description

Tricolor Vegetable Halwa
Ingredient Quantity
For Carrot Halwa:
Ghee                                 2 tbsp
Grated Carrot                   2 No.
Cashewnuts chopped     1 tbsp
Almond chopped             1 tbsp
Milk                                  2 cup
Sugar                              3 tbsp
Green Cardamom powder Pinch
Khoya                              100 gm.
For Cauliflower Halwa:
Boil and grate the cauliflower florets 1½ Cup
Milk                                   3 cups
Cashewnuts chopped       1 tbsp
Almond chopped               1 tbsp
Pistachio chopped            1 tsp
Sugar                                4 tbsp
Ghee                                 1 tbsp
Green Cardamom powder Pinch
Khoya                               100 gm.
For Cabbage and Spinach Halwa
Milk                                    3 cups
Cabbage chopped and boiled 1½ cups
Spinach Puree                  3 tbsp
Ghee                                 1 tbsp
Cashewnuts chopped        1 tbsp
Almond chopped                1 tbsp
Pistachio chopped              1 tsp
Khoya                                 100 gm.
Sugar                                  4 tbsp
Green Cardamom powder Pinch

Method:
For Carrot Halwa:
1. Heat Ghee in a nonstick Kadai.
2. Add chopped Cashewnuts, almond and grated carrot, mix well and sauté for 3-4 min. on
medium flame.
3. Add milk, mix well and cook for 10-12 min. or until milk is dry.
4. Reduce the flame and add sugar and green cardamom powder, mix well and cook for 6-
8 min.
5. Add khoya, mix well and cook till khoya melts.
6. Remove in bowl and keep it aside.
For Cauliflower Halwa:
1. Heat a nonstick kadai, add milk and grated cauliflower, mix well and allow to boil for 15-
20 min. on medium flame.
2. Add chopped Cashewnuts, almond and pistachio, mix well and cook for another 15 min.
3. Add sugar, mix well and cook for 6-8 min.
4. Add Ghee and green cardamom powder, mix well and cook for 3-4 min.
5. Add khoya, mix well and cook till khoya melts.
6. Remove in bowl and keep it aside.
For Cabbage and Spinach Halwa:
1. Heat a nonstick kadai, add milk and chopped cabbage, mix well and cook for 15 min. or
until milk is reduce.
2. Add Ghee, chopped Cashewnuts, almond and pistachio, mix well and cook for another
2 min.
3. Add khoya, mix well and cook till khoya melts.
4. Add Sugar, mix well and cook for 2-3 min.
5. Add spinach puree and mix well.
6. Add green cardamom powder, mix well and cook for 5-6 min. or until mixture is thick.
7. Remove in bowl and keep it aside.
Assembling:
1. Take glass put cabbage and spinach halwa in bottom press with spoon.
2. Put cauliflower halwa on top of cabbage and spinach halwa and press with spoon.
3. Last Put carrot halwa on top of cauliflower halwa and press with spoon.
4. Garnish with chopped pistachio on top and serve

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