Tiranga Trifle Recipe

In keeping with the Tricolor theme, this delectable dessert is made up of a naturally coloured Green Sponge, White Rabri Cream, and Orange Gajar ka Halwa.

Servings - 4

Difficulty Level - Medium

Preparation Time - 1 to 2 Hours

Cook Time - 5 to 6 Hours

Ingredients

For the Green Sponge:

2 eggs
50 gm / ¼ cup Caster sugar
50 gm / 3/8th cup Mastercook Maida
10 gm / 1 tbsp Herb oil (see tips)
10 gm / 1 tbsp blended herbs (see tips)

For the White Rabri Cream:

250ml / 1 cup Full Fat Milk
15 gm / 1 tbsp Sugar
1 gm / ½ tsp Mastercook Elaichi, powdered
10-15 gm / 1 tbsp Fresh Cream

For the Orange Gajar Ka Halwa:

250 gm / 4-5 small size Carrots, peeled and grated
250 gm / 1 cup Full Fat Milk
70 gm / 1/3 cup Sugar
2 gm / 1 tsp Mastercook elaichi, powdered
5 gm / 1/2 tbsp Raisins
10 gm / 3/4 tbsp Cashews, broken in half
10 gm / 1 tbsp Ghee
Add Chopped Nuts For Garnish

Procedure

For the Green Sponge:

Preheat your oven to 180 C / 375 F / Gas Mark 4 and line a 6*6 square baking tray with parchment paper.
In a large mixing bowl, crack in the eggs and using a electric whisk or by hand, whisk the eggs and slowly add in the sugar.
Once all the sugar has been added, keep whipping until the mixture nearly triples in volume and is extremely light and fluffy.
Gently sift in the flour and fold till almost all the flour is mixed.
Gently pour the herb oil and blended herbs into the mixture and fold gently until thoroughly combined.
Pour into the prepared baking tin and tap once on the counter to remove any air bubbles.
Bake for 10-15 minutes or until golden on the top and it springs back when pressed.
Remove to a wire rack and cool. Store in the fridge overnight to get rid of the egg smell.

For the White Rabri Cream:

In a pot, add the milk. Heat on high flame stirring continuously until it begins to boil. Once it is almost boiling, turn the flame to low and cook for 3-4 hours stirring occasionally until it has reduced and is thick.
Once it has reached this stage, mix in the Mastercook elaichi powder and turn off the flame. Allow to cool completely in the fridge overnight.
Once cold, add in the fresh cream until it is light and creamy but not runny. Set aside until needed in the fridge

For the Gajar ka Halwa:

In a pot, add the grated carrots and milk.
Cook while stirring occasionally on a medium low flame for 1-2 hours until the milk has almost reduced.
Add in the sugar and cook for an additional 1-2 hours until it reduces and becomes a jam consistency.
Roast the cashews and raisins in ghee and add it to the halwa along with the elaichi powder.
Stir to mix well and set aside to cool.

To Assemble:

Slice a thin layer from the top, bottom and sides of the sponge to get rid of the brown layer.
Cut the sponge into either 4 circles or 4 squares depending on your preference.
Add a tbsp or two of the rabri cream on top of the sponge.
Using two spoons, form a quenelle of the gajar ka halwa and place it on top. If you are unable to form a quenelle, a normal tbsp amount of the halwa will suffice.
Garnish with slivered nuts such as almonds, pistachios and cashews.

Tips for Cooking

Ensure that your oven is already preheated before you begin making the sponge cake batter because the batter will deflate if kept out too long after preparation.
Every step in the sponge process has to be done gently so as to avoid deflating the batter.
For the herb oil, blanch some mint and parsley in boiling water for 1-2 seconds and immediately plunge it in ice water. Squeeze out the excess water as much as possible and place in a blender with some oil. Blend for 3-4 minutes until completely smooth and a vibrant green color forms. Ensure that the oil does not heat up too much during blending, if so, you can switch off the blender and allow the oil to cool slightly. Strain the oil and reserve both the oil, and the blended herb sediment and use as needed in the recipe.
The sponge will have an eggy odor once baked, this will dissipate after refrigerating overnight.
For both the rabri and the gajar ka halwa, it is important to cook it low and slow. The longer these two components cook, the better the flavour and texture.
Ensure that all the components are either at room temperature or cold. This dessert is ideally served cold.