Tricolour Vermicelli Kesari

Hi frnz..Wishing u all a very 74th Happy Independence Day..Though I make some special recipes on on this day, this is the first tym I m posting a tricolour recipe in the blog n YouTube channel..It's TRICOLOR VERMICELLI KESARI..It's a 3 in 1 Recipe, so u can make 3 styles of Kesari with  recipe..Really it was very tasty n all the 3 layers were equally good, especially the green color was really different in taste..And I have used no artificial colours or white sugar..So, it's a completely guilt free recipe..Let's see how to do it..

RECIPE:

---------------------------------------------

Preparation Time: 15 mins

Cooking Time: 40 mins

Serves: 10 persons approx.

---------------------------------------------

INGREDIENTS: [1 cup=240 ml]

---------------------------------------------

Layer 1:

Carrots - 4 big

Roasted Vermicelli - 1 cup

Brown sugar - 1/2 cup

Ghee - 2 tsp

Crushed cardamom - 1

Water - approx. 1.5 cups

Layer 2:

Milk - 500 ml

Roasted Vermicelli - 1 cup

Brown sugar - 1/2 cup

Ghee - 2 tsp

Crushed cardamom - 1

Layer 3:

Betel Leaves - 3

Roasted Vermicelli - 1 cup

Brown sugar - 1/2 cup

Ghee - 2 tsp

Crushed cardamom - 1

Water - approx. 1.5 cups

Garnishing(Optional):

Ghee - 1 tsp

Cashews - a few

WATCH HOW TO MAKE THE RECIPE:

METHOD:

---------------

Layer 1:

1. Grind the carrots by adding water little by little. Strain the juice. Repeat this process twice. I got 2 1/4 cups of juice.

2. In a pan, add 2 cups of juice, heat in simmer for a few mins. When it starts to boil, add the roasted vermicelli and stir a little occasionally.

3. When the water level has almost reduced, and the vermicelli is cooked, add the brown sugar, stir occasionally and cook until it is melted and merged well.

4. Add the ghee, and mix a little.

5. Finally, add the crushed cardamom, cook for a minute, and when the mixture is a little loose, switch off the stove.

6. Transfer to the greased mould after a couple of minutes.

Layer 2:

1. In a pan, boil the milk, and keep in simmer

2. add the roasted vermicelli and stir a little occasionally.

3. When the milk has almost reduced, and the vermicelli is cooked, add the brown sugar, stir occasionally and cook until it is melted and merged well.

4. Add the ghee, and mix a little.

5. Finally, add the crushed cardamom, cook for a minute, and when the mixture is a little loose, switch off the stove.

6. Transfer to the greased mould above the 1st layer after a couple of minutes.

Layer 3:

1. Grind the betel leaves by adding water little by little. Strain the juice. Repeat this process several times until the betel leaves become pale. I got 1.5 cups of juice.

2. In a pan, add the juice, heat in simmer for a few mins. When it starts to boil, add the roasted vermicelli and stir a little occasionally.

3. When the water level has almost reduced, and the vermicelli is cooked, add the brown sugar, stir occasionally and cook until it is melted and merged well.

4. Add the ghee, and mix a little.

5. Finally, add the crushed cardamom, cook for a minute, and when the mixture is a little loose, switch off the stove.

6. Transfer to the greased mould above the 2nd layer after a couple of minutes.

Remaining steps:

1. When all the 3 layers are cooled, transfer them to a plate.

2. In a pan, add 1 tsp ghee and roast the cashews. Top on the Kesari. That's it!!

Your super tasty TRICOLOR Vermicelli Kesari is ready to be served!! Njjoy!!

NOTE:
----------
1. You can also add food colors and white sugar to get brighter colors. But it is not advisable.
2. Garnish with your favourite nuts.