TRICOLOR BURFI

Prep Time : 45 mins
Cooking Time : 60 mins
Serve  : 8

INGREDIENTS
For carrot burfi
Carrot/gajar  -  1 kg
Milk  -  1 liter
Clarified butter  -   4 tbsp
Sugar  -  1/2 cup
Cardamom powder   -  1/4 tsp
For mawa burfi
Fresh paneer /cottage cheese    -   1 cup
Mawa / whole dried milk    -  1 / cup
Sugar  -  1/4 cup
Cardamom powder    -   1/4 tsp
For fresh green gram
Fresh green gram/hara chana  - 1 cup
Sugar  -  1/2 bowl
Milk   -  1 cup
Clarified butter  -  2 tbsp
Cardamom powder  -  1/4 tsp

METHOD
For carrot burfi
Wash and grate the carrot.
Heat carrot and milk in a pan.
 Stir continuously till thick.
Add clarified butter and nix well
Simmer the flame,when the mixture(milk and carrot) gets dried add  sugar and saute for 4 - 5 mins.
Add cardamom powder  and mix well.
Spread  in the grease plate
For mawa burfi
In a non stick pan add  paneer / cottage cheese and mix them together followed by mawa / whole dried milk.
Keep stiring to prevent the mixture from  sticking.
When mixture leaves the sides switch off the flame.
Let it cool and now add sugar and cardamom powder and mix well.
Pour the mixture over greased plate.
For green gram burfi
Heat clarified butter in a pan.
Grind green gram coarsely and add in the pan.
Stir constantly for 10 - 12 mins.
Add sugar and stir until thick consistency.
Add  cardamom powder and mix well.
Add raisins and crushed almonds and mix well.
Pour the mixture on the grease plate and spread it
Now we assemble all these
We take first layer of fresh green gram burfi and second layer of mawa burfi and at the top we add carrot burfi.
Now our tricolor burfi is ready to eat