Wishing all my Indian friends a very Happy Republic Day!!
This Tricolor Parfait recipe is inspired by the beautiful colors of the Indian Flag. This day brings a lovely childhood memory when it was celebrated in schools with flag hosting, various cultural functions and at the end of celebration sweet especially Motichoor Ladoos were distributed to every one. The recipe is prepared using mainly three ingredients using lauki (bottle gourd), sweet yogurt and sweet fine boondi. The green cardamon, rose and kewra essence gives an amazing taste to the recipe. The three layers arranged in a fancy glass container make this recipe very soothing to the eyes and appealing. Some of the process are lengthy like getting hung curd so plan ahead for those. I have separately posted the recipe for Motichoor Ladoo which is required for this recipe. However I have mentioned the ingredient for boondi here for easy reference.
- 2 cup Lauki( bottle gourd) fine grated
- 2 tbsp Ghee
- 14oz Sweetened condensed milk
- 1/2 tsp Green Cardamom crushed
- 4-5 drops Green food color
- Few drops of kewra essence
- Few drops of rose essence
- 1 cup Hung curd( thick curd)
- 1/3 cup Powder sugar
- 1/2 tsp Green Cardamom crushed
- 1/8 tsp Nutmeg powder
- 1/2 cup Gram flour( besan)
- 1/2 tsp Rava or Sooji
- Pinch of Orange food color
- Pinch of yellow food color
- 1/8 tsp Baking powder
- Pinch of yellow food color
- 2 Cup Canola oil for boondi frying
- 1/2 cup Water
- 1/2 cup Sugar
- 1/4 tsp Green Cardamom crushed
- Pinch of saffron
- Pinch of Orange food color
- Few drops of rose essence
- Prepare hung curd as it take time. To make hung curd, take 3 cup regular yogurt and pour it on a muslin cloth. Tie the cloth and hang it for about 2-3 hours until water stops draining from the yogurt. Place a clean kitchen towel on the counter, add a layer of paper towel, then place the hung curd along with muslin clothe on it. Wrap the curd with the kitchen towel and store it in the fridge for 2-3 hours.
- Peel and remove the seeds of bottle gourd. Grate it using by fine grater. Keep it aside. Heat ghee in non-stick deep pan at medium heat. Add grated bottle gourd and cook until all water evaporates. Stir occasionally to avoid it getting burnt.
- Add condensed milk and stir it. Cook the mixture until it gets dough consistency.
- Add green food color, cardamon powder, kewra and rose essence and mix it well. Once it done, turn off the heat.
- Make a layer of the bottle gourd mixture in the mini glasses as shown in picture. Keep the glasses in refrigerator to it to get set properly for about 30 minutes.
- Take the hung curd out from refrigerator and remove from the cloth.
- Grind hung curd along with powder sugar, cardamom powder and nutmeg powder in a food processor at low setting till it becomes a smooth paste.
- Place it in a bowl and refrigerate for 30 minutes.
- Take the hung curd out from the refrigerator and fill it in a icing bag. Create a white layer using this hung curd on top of the green layer in the glass over the green bottle gourd mixture. Refrigerate the glasses again until boondi is ready.
- To make sweet fine boondi, please follow the Motichoor Ladoo recipe. You can follow the recipe link in the description or in recipe notes. Please do not make the ladoo after making boondi as per recipe.
- Once boondi is ready, make a kesari boondi layer over the sweet yogurt. Cover it with clear wrap and keep it in fridge for 1 hr.
- Tricolor Parfait is ready. garnish with mint leaves and enjoy it as a dessert.
- Celebrate Republic day with Tricolor Parfait.
Just followed ur recipe n posted my cumout in cal gp but couldn’t tag u as iforgot ur surname plzchk it nd ur cmnt is needed utmost👍👍👍
Thanks Arpana. Please let me know which group you have shared. I could not trace it out.