To make gajar kheer, bring two and a half cups of milk to a boil in a thick bottomed pan. Reduce heat and simmer till it reduces to three-fourth its original volume. Add carrot and cook on low heat for about fifteen to twenty minutes or till the carrot is completely cooked.
Add one fourth cup sugar and cook, stirring occasionally, till sugar dissolves. Add one fourth teaspoon green cardamom powder and stir well. Set aside to cool.
To make rice kheer, bring two and a half cups of milk to a boil in another thick bottomed pan. Add rice and reduce heat. Cook stirring continuously till it reduces to one-third its original volume and rice gets cooked.
Add one fourth cup sugar and mix well, partially crushing the rice. Add one fourth teaspoon green cardamom powder. Stir well and set aside to cool. To make matar kheer boil green peas in one cup of water for five minutes.
Refresh in cold water and grind to a fine paste. Heat ghee in a thick-bottomed pan, add green peas paste and sauté for a few minutes, stirring constantly. Set aside.
Boil the remaining milk and add the cooked green peas paste. Bring it to a boil. Cook on low heat for fifteen to twenty minutes or till milk reduces to half its original volume. Add the remaining sugar and the remaining green cardamom powder.
Cook for about eight to ten minutes on low heat, stirring continuously. Set aside to cool. To assemble, take four long stemmed glasses and carefully spoon in one fourth of matar kheer in each glass.
Top with one-fourth portion rice kheer and then carefully top with one-fourth portion of gajar kheer. Decorate with a swirl of whipped cream. Chill thoroughly and serve.