Step-by-Step Instructions

1. 1.Prepare Carrot Halwa Base

   Heat 1 tablespoon of ghee in a pan. Add 1 cup of grated carrots and sauté until softened, about 5-7 minutes. Add 1/4 cup castor sugar and 4 tablespoons of milk, mixing well. Cook until the liquid is absorbed and the carrots are tender. Add a few saffron strands and mix. Set aside to cool slightly.

2. 2.Prepare Pea Puree

   Place 3/4 cup blanched green peas and 3 tablespoons of water in a blender. Blend until a smooth puree is formed. Heat 1 tablespoon of ghee in a separate pan. Add the pea puree and cook for 3-4 minutes, stirring continuously. Add 2 tablespoons of castor sugar and 4 tablespoons of milk, mixing well. Continue to cook until the mixture thickens, about 3-5 minutes. Stir in 1/4 teaspoon green cardamom powder and 2 tablespoons of chopped white chocolate until melted and combined. Set aside to cool slightly.

3. 3.Prepare White Chocolate & Rice Mixture

   In a bowl, combine 2 tablespoons of rice powder with 1/2 cup of milk and mix until smooth. Pour 1/2 cup of milk into a third pan and bring to a simmer. Add the rice powder mixture and cook, stirring constantly, until it thickens to a creamy consistency, about 5-7 minutes. Add 2 tablespoons of castor sugar and 1/4 teaspoon green cardamom powder, mixing well. Stir in 2 tablespoons of chopped white chocolate until melted and fully incorporated. Set aside to cool slightly.

4. 4.Assemble the Dessert Shots

   Take three shot glasses. First, spoon a layer of the green pea and pistachio mixture into the bottom of each glass. Top with a sprinkle of chopped blanched Iranian pistachios. Next, carefully layer the white chocolate and rice mixture on top of the green layer. Garnish with sliced blanched almonds. Finally, add a layer of the carrot halwa on top. Finish by garnishing with a few saffron strands and some more chopped blanched Iranian pistachios.

5. 5.Chill and Serve

   Refrigerate the assembled dessert shots for at least 1-2 hours to allow them to set and chill thoroughly. Serve cold.