Video

Preparation

1. Boil milk in a pan & add grated carrots and begin to stir. Cook until milk is completely evaporated, stir at regular intervals.
2. Add sugar and cook until half the moisture evaporates and then add clarified butter. Stir well.
3. Cook until halwa thickens and add grated khoya. Cook for 3 minutes more and cool it down.
4. Boil milk in a pan and add grated coconut. Begin to stir.
5. Cook until the milk is completely evaporated, stir at regular intervals.
6. Add sugar and cook until half the moisture evaporates.
7. Add clarified butter and stir well. Cook until the halwa thickens. Cook for 3 minutes more and cool it down.
8. Boil milk in a pan and add grated bottle gourd and begin to stir. Cook until milk is completely evaporated ,stir at regular intervals.
9. Add sugar and cook until half the moisture evaporates. Add clarified butter and stir well.
10. Cook until halwa thickens and mix spinach puree and add grated khoya.
11. Cook for 3 minutes more and cool it down.
12. Keep all the Halwa’s individually in a rectangular mould.
13. Demould the Halwa’s and arrange them in the sequence of the Indian National Flag.