Carrot Halwa and Sago Pista Kheer Trifle Pudding
Carrot Halwa and Sago Pista Kheer Trifle Pudding

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, carrot halwa and sago pista kheer trifle pudding. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Carrot Halwa and Sago Pista Kheer Trifle Pudding is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Carrot Halwa and Sago Pista Kheer Trifle Pudding is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook carrot halwa and sago pista kheer trifle pudding using 16 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Carrot Halwa and Sago Pista Kheer Trifle Pudding:
  1. Get For Carrot Halwa
  2. Make ready Grated Carrot
  3. Prepare Ghee
  4. Get Malai
  5. Take Grated Khoya
  6. Prepare Sugar
  7. Get Elaichi Powder
  8. Prepare Badam and Pista for Garnishing
  9. Prepare For Sago Kheer
  10. Make ready Sago
  11. Prepare Milk
  12. Make ready Sugar
  13. Make ready Elaichi Powder
  14. Prepare Pista Powder
  15. Take Fresh Cream
  16. Prepare Milk
Instructions to make Carrot Halwa and Sago Pista Kheer Trifle Pudding:
  1. Take 1 cup of Grated Carrot and add 4 tbsp Gheeand roast in a heavy bottom Pan for 10 minutes.Now add 1/4 cup Malai and Stir it for 10 minutes.Now add 1/2 Cup Grated Khoya (optional).Stir it nicely and cook on a fast gas for 10 minutes.Add 1/2 cup Sugar and a few strands of Saffron and Stir it till it starts to leave the Pan.Add 1/4 tsp Elaichi Powder and Garnish with Badam and Pista.
  2. For Sago Pista Kheer Soak 1/4 Cup Sago for 3 hours in water.Now take a heavy bottom pot and add 2 1/2 Cup Milk and boil after add 4 tbsp Sugar and once it starts to boil,add the soaked Sago.Stir so that it doesn't stick to the pot.Once it starts to thicken,add 1/4 tsp Elaichi Powder and remove from this about 6 tbsp Of Sago Pista.Now in the remaining sago Kheer add 3 tbsp Pista Powder and then add about 2 tbsp Fresh Cream and if there isn't fresh cream add about 1/4 Cup Milk cook till thick
  3. Let the Kheer cool down.Take a serving glass and place 3-4 tbsp of Carrot Halwa on your serving glass.Amount may vary as per size of serving glass.On top of the Gajar Halwa layer,put a Pista Kheer layer.Make this layer thick.Now on top of this Pista Kheer top off with plain Sago Kheer.Garnish with Grated Pista and Rose Petals and then let it cool down for a while in the fridge.Serve chilled.

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