Tiranga Kheer - SK Khazana

Ingredients list for Tiranga Kheer - SK Khazana

• Green layer
• 1 1/4 cup Frozen green peas
• 8-10 Pishori piustachios blanched, peeled and slivered + for sprinkling
• 1 teaspoon Ghee
• 3/4 cup Reduced milk
• 1/4 cup Castor sugar (caster sugar)
• 1/4 teaspoon Green cardamom powder
• White layer
• 3 1/2 teaspoons Basmati rice soaked and drained
• 2 cup Reduced milk
• 1/4 cup Castor sugar (caster sugar)
• 1/4 teaspoons Green cardamom powder
• Orange layer
• 2 cup Carrots grated
• 1/2 cup Apricots soaked and chopped dried
• 2 tablespoons Ghee
• 1/2 cup Reduced milk
• a pinch Saffron (kesar) soaked in 1 tablespoon water
• 1/4 Castor sugar (caster sugar)
• 1/4 Green cardamom powder
• for garnish Silver warq
• Pishori piustachios blanched, peeled and slivered for garnish

Method

1. For the green layer, heat ghee in a non-stick pan, add green peas and sauté for 5-6 minutes. Transfer into a blender jar and blend to a coarse paste.
2. Put the same pan back on heat, add the pea paste and reduced milk and mix well. Cook for 3-4 minutes.
3. Add castor sugar, mix and cook till the sugar dissolves. Add green cardamom powder, pistachios and cook for 1 minute. Take the pan off the heat and cool down to room temperature
4. Put some of this mixture into each serving glass, sprinkle some pistachios on top and refrigerate till set.
5. For the white layer, pour the reduced milk into another non-stick pan and let come to a boil. Add rice and mix well, cook till the rice is cooked completely.
6. Add sugar and mix and cook till the sugar dissolves. Add green cardamom powder and mix well. Cook for 2-3 minutes and take the pan off the heat and let it cool down to room temperature.
7. Layer this mixture over the green pea mixture in all the serving glasses. Refrigerate till set.
8. For the orange layer, heat ghee in a third non-stick pan. Add carrots and sauté till they soften. Add apricots, mix well and cook for 1-2 minutes. Add reduced milk and mix well. Cook for 3-4 minutes.
9. Add saffron and mix well. Cook for 1 minute. Add castor sugar, mix well and cook till the sugar dissolves. Add green cardamom powder, mix well and cook for a minute and take the pan off the heat.
10. Allow the mixture to cool slightly. Spread a layer of this mixture on top of the white layer in all the glasses and level the top.
11. Garnish with silver varq and slivered pistachios. Refrigerate till set. Serve chilled.