Tricolour Halwa

1 vegetable marrow or 1/2 bottle gourd
2 large carrots
2 large potatoes
2 1/4 grated coconut
6 cups milk
3 cups sugar
6 cardamoms
1 cup ghee
4 tbsp cashew nuts
4 tbsp raisins
2 drops green colour
2 drops yellow colour

1. Wash, peel and grate each of the vegetables separatel. Wash the potato gratings in a little cold water and squeeze dry. Boil this in some water. Boil the carrot and marrow separately in water. When cooked, mash the pulp and set aside.
2. Powder the cardamom. Chop the cashew nuts and fry them in one tablespoon of ghee along with the raisins. Set aside.
3. Divide the sugar, milk, ghee, cardamom and coconut into 3 equal parts. Divide the dry fruits into 4 portions. Set both aside.
4. Place the potato gratings and one portion of sugar, milk, and coconut in a flat heavy-bottomed veseel and cook until the mixture starts to thicken, stirring constantly. Now add a third of the ghee gradually. When done, the mixture will start to leave the sides of the vessel. Add a third of the cardamom powder and a fourth of the fried nuts and raisins. Mix well. Pour the mixture on to a well-greased transparent dish. Smoothen the surface and set aside.
5. Repeat the above process with the carrot pulp, adding yellow colour. When done, put this over the potato layer and set aside.
6. Repeat this process once again with the marrow pulp and green colour. Put this over the carrot layer.
7. Garnish with the rest of the nuts and raisins.

Serve hot.