How to make Triveni Cup -

Dudhi and Gajar halwa served with a difference in a kulhad and topped with cream .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh cream (ताज़ी क्रीम ), Powder sugar

Cuisine : Punjabi

Course : Desserts

Triveni Cup

Triveni Cup Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Triveni Cup Recipe

  • Fresh cream 1 cup

  • Powder sugar 2 tablespoons

  • Saffron (kesar) a few strands

  • Milk 2 tablespoons

  • Pistachios blanched 16

  • Cashewnuts chopped 12

  • Almonds blanched and slivered 12

  • Carrots 4-5 medium

  • Pure ghee 3 tablespoons

  • Milk 2 cups

  • Green cardamom powder 1/4 teaspoon

  • Mawa (khoya) grated 1/2 cup

  • Sugar 1/4 cup

  • Bottle gourd (lauki/doodhi) grated 1 small

  • Milk 2 cups

  • Pure ghee 2-3 tablespoons

  • Sugar 1/4 cup

  • Green cardamom powder 1/4 teaspoon

  • Earthenware bowls (kulhad) 4


Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.