Tricolour Phirni

First heat a heavy bottomed pan on low heat and grease it with little ghee Now put the milk in it and take out 1/4 cup of milk and keep it aside

Wash the rice properly and soak it for one hour

After it is soaked properly discard the extra water

Put the rice and some milk in the mixer jar and grind it into a coarse paste When the boil comes then put the rice paste in the milk stirring continuously slowly slowly Cook it on low heat stirring continuously until it becomes little thick

Then take out the 2/3 portion from it and cook the remaining portion further To this add mishri powder Condensed Milk and elaichi powder

Cook on low heat stirring continuously until it becomes thick and cooks properly

Take out the mixture in an earthen bowl and the remaining in another bowl Cover it so that it doesn’t become dry from the top

Grind the boiled carrot pieces with little milk into a smooth paste

Take out the paste in a hot pan add saffron strands and cook it on low heat stirring continuously until it becomes thick

Add mishri powder and cook further for one minute

Then add the second portion of white phirni and Condensed Milk

Cook further until it becomes thick Take it out in an earthen bowl and the remaining in another bowl Cover and keep it aside

Grind the green peas along with water into a fine paste

Heat a pan on low heat and add the peas paste to it

Add mishri powder pistachio powder and Condensed Milk

Mix them well and cook on low heat stirring continuously until it becomes thick and completely cooks

Take it out in an earthen bowl and the remaining in another bowl Cover and keep it aside

Take one bowl and arrange the tricolour Phirni in a tiranga form

Keep the phirni bowls in the refrigerator for at least 2 hours to chill for good taste

Take out the phirni bowls from the refrigerator Make the chakra with the cloves on the tricolour Phirni bowl

Decorate the Orange Phirni with finely chopped cranberries Green Phirni with almond flakes and finely chopped pistachio and White Phirni with finely chopped pistachios Sprinkle some dried rose petals around the bowls Serve them chilled for better taste