Full cream milk: 1.5 litre
Green cardamom powder: 5 gm
Saffron: 0.5 gm
Khus syrup: 2 tbsp
Pista (slivered): 1 tbsp
Cream: 3 tbsp
Pour the milk into a wide, thick-bottom pan and bring to boil over high heat, stirring constantly.
Now lower the heat and cook the milk, stirring constantly, until it has thickened and reduced to about 40 per cent.
Stir the sides of the pan constantly to avoid scalding.
Add almonds and cardamom seeds, stir well and divide into three portions.
To one part, add saffron strands, to other part add khus syrup, and cream to the third part. Let it cool down till it attains the desired colour.
Pour the mixture into kulfi moulds so that it resembles the tri-colour.
Cover and freeze for about six hours.
Brown bread: 8 slices
White bread: 4 slices
Grated carrot: 1 cup
Low-fat mayonnaise: 2 tbsp
Salt to taste
Grated cottage cheese: 1 cup
Green chutney:4 tbsp
For the orange layer, mix together the carrots, mayonnaise and salt
For the green layer, mix together the cottage cheese, green chutney and salt
Place a slice of brown bread on your work top
Spread the green layer evenly over it
Place a slice of white bread over it
Spread the orange layer over the slice of white bread and top it with a slice of brown bread
Cut each sandwich into three parts and serve immediately.