Tri-coloured Pudding Recipe

Tri-coloured Pudding Recipe

Happy 74th year of Independence friends. I bring you a flavourful potpourri of flavours in this Tri-coloured Pudding Recipe. Yes, this time the festivities are low-key but then we can still celebrate in our homes. This day is a reminder of the sacrifices made by the freedom fighters to gain independence from the British.

I am a proud Indian as India is vibrant and one of the oldest civilisations. The diversity in languages, cultures, lifestyles, cuisines, climatic conditions, scenic beauty, architecture, traditions…and the list goes on.

The Indian Tricolour is a symbol of freedom. This Tricoloured Pudding Recipe celebrates this freedom with a unique dessert. It is a triple punch of unique tastes juxtaposed to create a burst of triple whammy flavours.

Tri-coloured Pudding Recipe

I love fusion cooking and here, I sandwich the Sweet Thai Coconut Rice between the traditional Gajjar and Lauki halwa.  It is an easy layered recipe as the three layers set well and do not run into each other. I have not used any gelatine or agar-agar.

The Sweet Coconut Rice is Vegan while the other two can be relished by those who are lactose intolerant like me. I generally do not eat Indian sweets as they are saccharine sweet but I like desserts. I plan to have some of this pudding and hence did not add milk.

Check out another Tri-coloured Rice or Tiranga Pulao

Recipe for Tri-coloured Pudding Recipe

Ingredients

Layer 1

Carrot Halwa without Milk

3 carrots Grated

1 cup Sugar

3 tbsp Ghee

4 Cardamon powdered

Sugared Raisins – a handful

4 Almonds slivered

Method

Firstly, grate the carrots after washing and peeling.

Next, take a pan and add the grated carrots. Cook till the water evaporates and the carrot is nice and soft.

Now, reduce the flame and add the sugar. Do not stop stirring once you add the sugar or your carrots will lose colour and burn.

The sugar has excess water so let it dry up. Subsequently, add the ghee and roast the halwa till you get the desired consistency and colour.

Crush the cardamom in a pestle. Cardamom is tiny and if it is difficult to crush just add a spoon of sugar and you will get a nice powder.

Finally, add the sugared raisins and caramelized almonds.

Set the gajar ka halwa aside.

Layer 2

Sweet Thai Coconut Rice

Ingredients

1 ½ cups long-grain basmati rice ( or jasmine rice)

2 ½ cups fresh coconut milk or a can

1 cup of water

½ cup of sugar

2 tbsp thinly chopped fresh coconut meat

Method

Firstly, wash and soak the rice at least for an hour.

Subsequently, heat a pan and add rice, coconut milk, and water together in a saucepan. Let it simmer for 20 minutes or till rice is soft and sticky.

Add the sugar and keep stirring or it will burn. (This dessert is good for arm exercise!) I live in the coastal area and I love coconuts ad if you are nutty like me, add some thinly diced coconut pieces for that extra crunch.

Transfer the sweet coconut rice to a bowl and set aside.

Layer 3

Lauki ka Halwa

Lauki halwa or dudhi halwa is usually made with bottle gourd, milk, sugar and ghee. But I have not used milk and the method of making lauki halwa is similar to making gajar halwa.

Ingredients

3 cups freshly grated lauki, bottle gourd or dudhi

4 tablespoons ghee

1 cup of sugar

4 green cardamoms crushed

5 caramelized almonds crushed

¼ tsp green food colour

Method

Firstly rinse, peel and grate lauki.

Now, heat the ghee in a heavy pan on medium flame. Next, add the grated lauki and sauté well.

Sauté lauki till the moisture evaporates.

Subsequently, add the sugar, cardamom powder and green food colour.

Keep stirring till the halwa thickens.

Remove from fire and garnish with the caramelized almonds. Set Aside.

The Layering of Tri-coloured Pudding Recipe

Take a tall glass or mason jars or any container of your choice.

Spoon the lauki halwa at the bottom and make a thick layer.

Next, add the sweet coconut rice. Press the layers down with the spoon

Finally, top with the carrot halwa.

Your Tri-coloured Pudding Recipe is ready to be served warm or if you want it cold then refrigerate for a couple of hours.

I salute the Indian flag and all those who fought relentlessly for our freedom.

Tri-Coloured Pudding Recipe Variation

Many are very calorie-conscious and those who are vegan..this recipe is for you. I layered this pudding with Kiwi at the bottom, then Sweet Coconut rice and topped with orange segments.

So there are two layers of fresh fruit and one of Sweet Coconut Rice. How do you like this variation?

Tri-coloured Pudding Recipe

Print Recipe

• CourseDessert
• CuisineFusion, Indian
• KeywordTri-coloured Pudding Recipe

Tri-coloured Pudding Recipe Print Recipe CourseDessert CuisineFusion, Indian KeywordTri-coloured Pudding Recipe

Ingredients

• Layer 1 Carrot Halwa without Milk
• 3 grated carrots
• 1 cup sugar
• 3 tbsp Ghee
• 4 Green Cardamon powdered
• Sugared raisins – a handful
• 4 slivered Almonds slivered
• 1 1/2 cups long-grain basmati rice or jasmine rice
• 2 1/2 cups fresh coconut milk or a can
• 1 cups Water
• 1/2 cup of sugar
• 2 tbsp thinly chopped fresh coconut meat
• 3 cups freshly grated lauki bottle gourd or dudhi
• 4 tablespoons Ghee
• 1 cup of sugar
• 4 green cardamoms crushed
• 5 caramelized almonds crushed
• 1/4 tsp green food colour
• 5 caramelized almonds crushed
• tsp ¼green food colour

Servings:

Instructions

1. Firstly, grate the carrots after washing and peeling.
2. Next, take a pan and add the grated carrots. Cook till the water evaporates and the carrot is nice and soft.
3. Now, reduce the flame and add the sugar. Do not stop stirring once you add the sugar or your carrots will lose colour and burn.
4. The sugar has excess water so let it dry up. Subsequently, add the ghee and roast the halwa till you get the desired consistency and colour.
5. Crush the cardamom in a pestle. Cardamom is tiny and if it is difficult to crush just add a spoon of sugar and you will get a nice powder.
6. Finally, add the sugared raisins and caramelized almonds.
7. Set the gajjar ka halwa aside.
8. Method
9. Firstly, wash and soak the rice at least for an hour.
10. Subsequently, heat a pan and add rice, coconut milk, and water together in a saucepan. Let it simmer for 20 minutes or till rice is soft and sticky.
11. Add the sugar and keep stirring or it will burn. (This dessert is good for arm exercise!) I live in the coastal area and I love coconuts ad if you are nutty like me, add some thinly diced coconut pieces for that extra crunch.
12. Transfer the sweet coconut rice to a bowl and set aside.
13. Method
14. Firstly rinse, peel and grate lauki.
15. Now, heat the ghee in a heavy pan on medium flame. Next, add the grated lauki and sauté well.
16. Sauté lauki till the moisture evaporates.
17. Subsequently, add the sugar, cardamom powder and green food colour.
18. Keep stirring till the halwa thickens.
19. Remove from fire and garnish with the caramelized almonds. Set Aside.
20. The layering of Tri-coloured Pudding Recipe
21. Take a tall glass or mason jars or any container of your choice.
22. Spoon the lauki halwa at the bottom and make a thick layer.
23. Next, add the sweet coconut rice. Press the layers down with the spoon
24. Finally, top with the carrot halwa.
25. Your Tri-coloured Pudding Recipe is ready to be served warm or if you want it cold then refrigerate for a couple of hours.

Recipe Notes

1. You can use milk for lauki and carrot halwa
2. You can make rice kheer instead of coconut rice
3. Serve this pudding warm or cold