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Triveni Cup

Dudhi and Gajar halwa served with a difference in a kulhad and topped with cream . This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Fresh cream, Powder sugar
Cuisine Punjabi
Course Desserts
Prep Time 26-30 minutes
Cook time 51-60 minutes
Serve 4
Taste Sweet
Level of Cooking Easy
Others Veg
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Ingredients list for Triveni Cup

  • 1 cup Fresh cream
  • 2 tablespoons Powder sugar
  • a few strands Saffron (kesar)
  • 2 tablespoons Milk
  • 16 Pistachios blanched
  • 12 Cashewnuts chopped
  • 12 Almonds blanched and slivered
  • 4-5 medium Carrots
  • 3 tablespoons Pure ghee
  • 2 cups Milk
  • 1/4 teaspoon Green cardamom powder
  • 1/2 cup Mawa (khoya) grated
  • 1/4 cup Sugar
  • 1 small Bottle gourd (lauki/doodhi) grated
  • 2 cups Milk
  • 2-3 tablespoons Pure ghee
  • 1/4 cup Sugar
  • 1/4 teaspoon Green cardamom powder
  • 4 Earthenware bowls (kulhad)

Method

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  1. Chop half the pistachios and sliver the rest. Place cream with powdered sugar in a bowl kept over ice. Whip cream till it stands in peaks. Place in the refrigerator. Combine saffron with two tablespoons of warm milk and keep aside.
  2. Combine saffron with two tablespoons of warm milk and keep aside. To make gajar halwa heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked.
  3. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Add half the chopped cashewnuts and half the slivered almonds and mix well. Remove from heat and keep warm.
  4. To make dudhi halwa, heat milk and reduce to around two cups. Keep aside. Heat pure ghee in a pan, add the grated gourd and sauté for five to seven minutes. Add reduced milk and cook, stirring continuously, till all the liquid content has evaporated. Add sugar and green cardamom powder and continue to cook till sugar dissolves.
  5. Add the remaining chopped cashewnuts and the chopped pistachios and mix well. Remove from heat and keep warm. To serve, arrange a layer of gajar halwa in each kulhad, followed by a layer of dudhi halwa and top it up with rossettes of whipped cream. Garnish with almonds and pistachio slivers. Drizzle some saffron milk over the top and serve immediately.

Nutrition Info

Calories 3133
Carbohydrates 239.9
Protein 60.3
Fat 214.7
Other Fiber 28gm
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