GAJAR KA HALWA

INGREDIENTS

Carrot 500 gm Cashewnut 50 gm Almond 50 gm Castor Sugar 500 gm Desi ghee 100 ml Cardamom Powder 10 gm White chocolate 200 gm Dark chocolate 100 gm Fresh cream 50 ml Mawa 200 gm Pistachio 50 gm Dried fig 50 gm Micro greens for garnish: Pomegranate seeds 50 gm Saffron 1gm

INGREDIENTS

Prepare gajar ka halwa with 2 cups thickly grated carrot, 1 tbsp ghee , 2 tbsp milk, 4 tbsp sugar, 4 tbsp mava, 1 tbsp raisins, 1 tbsp chopped almonds, 1/2 tsp cardamom powder

METHOD

Heat ghee in a cooker; add carrots and sauté on a medium flame for 5 minutes, while stirring continuously. Add the milk, mix well and pressure cook for a whistle. Allow the steam to escape before opening lid. Transfer into a broad non-stick pan, add sugar, mix well and cook on a high flame for 5 to 7 minutes, stirring continuously. Add mava, mix well and cook for more 1 to 2 minutes, while stirring continuously. Add the raisins, almonds and cardamom powder and cook for another 1 minute. Make mini desserts using mawa, dry fruits, saffron and fig. Make thin rectangular sheets of white chocolate and reserve. Heat fresh cream add dark chocolate to make a ganache and keep. Arrange gajar ka Halwa on top of sheet, assemble mini desserts on the gajar ka Halwa and garnish it with micro greens, saffron and pomegranate seeds. Pipe the dark chocolate Ganache on the serving plate and place the regtangular white chocolate sheet and serve.