A unique fusion of cardamom cake, cream cheese frosting and carrot pudding, these colourful jars pay homage to the Indian tri-colour flag.
Happy Republic Day to all my fellow Indians living in India and in anywhere else in the world. Here is a quick tri-colour dessert to kindle your patriotic spirit.
These royal tri-colour jars have 3 layers each in a colour of the national flag. But don’t worry, the recipe is not as ardous as it looks and it takes less than an hour to put it together. It’s perfect to serve for a get-together not just on patriotic days but on any occasion really.
The green base layer is a delicious and easy cardamom flavoured sponge. The white is represented by a fluffy cream cheese frosting. And a quick cheat’s gajar halwa makes up the saffron band of the dessert.
However, every layer can easily be switched up with other ideas – such as whipped cream instead of the cream cheese, or a matcha flavoured sponge instead of the cardamom one.
The individual components can infact be used independently as well to make other desserts.
So go on, and brighten up your patriotic celebrations!
Eggless Royal Tri-Colour Jars
A unique fusion of cardamom cake, cream cheese frosting and carrot pudding, these colourful jars pay homage to the Indian tri-colour flag.
Ingredients
Green Layer – Cardamom Cake
- ½ cup All-purpose Flour (70g)
- ½ tsp Baking Powder
- ⅓ cup Curd/Yogurt (80ml)
- ¼ cup Castor Sugar (50g)
- 2 tbsp Oil (30ml)
- ½ tsp Cardamom Powder
- Few Drops Green Food Colour
White Layer – Cream Cheese Frosting
- ⅓ cup Cream Cheese 100g
- ¼ cup Fresh Cream (60g)
- 1 tbsp Icing Sugar
Saffron Layer – Gajar Halwa
- 1 cup Carrots, grated
- 1 tbsp Ghee
- 2 tbsp Milk
- 2 tbsp Condensed Milk
- 2 tbsp Mixed Nuts
- ¼ tsp Cardamom Powder
Instructions
Green Layer – Cardamom Cake
- Line and grease a 5 inch square pan. Pre-heat oven to 160 degree C.
- Measure yogurt in a bowl. Add sugar and whisk well. Add baking powder, and baking soda, whisk and keep this aside till bubbles appear on the surface – 5-8 minutes.
- Add the oil and vanilla and mix. Finally add the flour and the green colour and whisk everything together so that no lumps of flour remain.
- Transfer the batter to your prepared pan. Bake for 15-20 minutes or till a toothpick comes out clean.
White Layer – Cream Cheese Frosting
- In a bowl beat the cream cheese and fresh cream together until the mixture is light and fluffy. Gradually add the icing sugar and beat until well combined. Transfer to a piping bag.
Saffron Layer – Gajar Halwa
- In a pan, heat the ghee and carrots and sauté on medium flame for 7- 8 minutes till all the moisture has evaporated.
- Now add the milk, and stir for 2 - 3 minutes till the milk has dried out.
- On a low flame, add the condensed milk and stir well. Add the cardamom powder and nuts and let this cook for another 2 – 3 minutes till you have a moist but not too wet mix. Switch off the flame and let it cool.
Assembling the Jars
- Cut rounds of the cake as per the size of the jar and press as the base layer of the jar.
- Use a piping bag or a spoon to pipe a layer of the cream cheese frosting on the cake layer.
- Top with a layer of the prepared carrot pudding/ gajar halwa.
- Refrigerate for atleast 30 mins.
- Sprinkle with nuts of your choice and a few saffron strands. Serve cold
Notes
- For measurement conversions to grams and ml, refer the conversion guide here – Measurements Conversion Guide
