Tricolour Kalakand

In a pan combine the chenna mawa and 1/4 cup of Condensed Milk switch on the gas

Mix them well and cook on low heat stirring continuously until all the moisture evaporates

The white kalakand is ready

Take a flower shaped cookie cutter and place it on a plate

Now take some mixture and add gulab ark and then put the mixture in the cookie cutter and press it slightly

Keep the rest of the mixture in a bowl and keep it aside

Grind the boiled carrot pieces in a mixer jar into a fine paste add 1 tbsp of water if required

In the same pan put carrot paste and cook on low heat stirring continuously until it becomes thick

Now add 1 tbsp of condensed Milk and some white kalakand to it and cook further for 2 more minutes Take it out in the cookie cutter and press it evenly In the same way grind peas into a fine paste and cook it in a pan into a thick mixture Then add 1 tbsp of condensed Milk and the remaining white kalakand and cook it until it becomes thick and leaves the pan

Fill the cookie cutter with this mixture also Keep them in the refrigerator for an hour Then take it out from the refrigerator and scoop out the middle portion of each of the flowers

Then place the scoop out portions in each flower differently like white portions in orange flower

Green portion in white flower and orange portion in green flower

For serving: Take a serving platter and first spread some rabdi on it in three places Now place the ready kalakand flowers on each of the rabdi spread Decorate it with some strawberry kalakand balls and coriander leaves