Gajar ka halwa has always been a sweet that was made on either special occasions or in Winters and being a foodie I would eagerly wait for such occasions. This warm bowl of rich Desi goodness is packed with a lot of nutritional goodness and some extra calories to help you gain those extra pounds. Even though I enjoy the classic gajar ka halwa I always expected a little more which led to this recipe.
Made my version of gajar halwa a few days back and what better day than 26th Jan to post about a dish that represents tricolors in the most desi way possible. A classic gajar ka halwa topped with a fluffy, soft and creamy Rabdi mousse is something that represents modern culinary keeping the desi elements and the taste of home intact.
P.S- The mousse was a little saffron like but had to edit it to keep up with the tricolour theme. also yes that is a cardboard box, Low budget photography. Haha.
Gajar/Carrot Halwa with Rabdi Mousse
Ingredients
- 75 gms Gajar/Carrots (3 nos.)
- 60 ml Ghee (4 tbsp)
- 100 ml Milk (1/2 cup)
- 150 gms sugar (1 1/4th cup)
- 25 ml Condensed Milk (2 tbsp)
- 5 gms Cardamom powder (1 tsp)
- 30 gms Dry Fruits
- 250 ml Milk (1 1/4th cup)
- 3 gms Cardamom (1 tsp)
- 50 gms Sugar (1/3rd cup)
- 10 gms Agar Agar (2 tsp)
- 150 ml Heavy cream (sweetened) (3/4th cup)
Instructions
- Wash & Peel Carrots. Grate them in a bowl.
- In a Kadhai, add ghee and sauté the carrots till they are almost 70% cooked. Remember to stir continuously or else you might end up with a burned halwa.
- Add in the milk, condensed milk and sugar, and let it cook completely. Take off the heat and add in Cardamom powder and in Dry fruits which are pre-sautéed in ghee. Get it in glasses of your choice and refrigerate for about 20 Mins.
- For the rabdi, take some milk in a vessel and reduce it to half. Once done add in the sugar and cardamom powder, stir till the sugar dissolves and let it cool down.
- In a pan, heat the heavy cream along with some agar-agar powder. Transfer it to a bowl.
- Whip the heavy cream till soft peaks. Add in the cooled rabdi slowly while beating continuously. Once it reaches the maximum stiffness let it cool down in a refrigerator. NOTE: Do not put it into a freezer or else you'll end up with a block of ice cream.
- Once set. Pipe out the Rabdi mousse on top of the halwa, garnish with some Pistachios , and serve. Your Lovely Tricolour dessert is now ready!!!