I am little late to wish you all a very happy Women’s Day. But I am glad that I found the time to squeeze in this post tonight.
You will know from my facebook update about my pop-up dinner in San Mateo last evening. I had 15 diners who ate my Indian inspired tapa menu. I felt really happy that I came up with this dinner to celebrate Women’s Day.
On this day, I want to share my thoughts on what will make me a better women. There is lot going on in India about rape and violence against women. I have not watched the BBC Delhi Nirbhaya documentary which reveals insight into a horrific rape that happened in Delhi, but on this women’s day, it dawns on me that how horrific and scary is to live as a woman in this world. As the world celebrates this beautiful day, I feel terrified as a mother thinking about how to raise my baby girl into a confident lady. I need to prepare her to be as tough as a old boot and protect herself from the predators she meets during her journey in this unpredictable world.
As a mother, I need to be more responsible. I feel that as a woman, we should empower each other with knowledge and not be so hateful about one another. We should spread the idea of ‘giving’ to our kids. We should stop judging others for what they do and start valuing our time. We should stop holding animosity, negative feelings for others and promote peace. We should find a passion within our soul and groom it. That will keep our mind busy. We should focus all the positive energy to make ourselves a better person, make our family a better one and make our kids a better citizen.
With that note, I am sharing the recipe for Carrot Halwa Trifle I made for last night’s pop-up dinner. It is a simple dish and I can even call it as India’s national dessert – Gajar Ka Halwa. The finely grated carrots are cooked with milk, heavy cream, condensed milk and cardamom. I reduced it to a creamy, thick mass. Traditionally, they are served warm on cold winter nights but I took the liberty to play with it. This dish is created from my inspiration from American Cheese cake and trifle. I made a coarse crust with Indian digestive biscuits and ghee. That was my starting point. I build the dish by adding hot carrot halwa to it, followed by whipped cream, roasted cashews and coconut.
My guests loved it. I was flying high as everyone who were there for my dinner lst night has such great things to say about my cooking, plating and interaction. Overall, I am one happy girl tonight.
GAJAR KA HALWA / CARROT HALWA TRIFLE
For the carrot halwa:
- 3 cups carrots, grated
- 1 cup whole milk
- 1 cup heavy cream
- 10 oz sweetened condensed milk
- 1/2 tablespoon cardamom powder
For the trifle
- 1/2 cup roasted cashews
- 1/4 cup roasted sweetened dessicated coconut, pulsed to form powder
- Whipped cream
- 20 Digestive biscuits or ginger snap cookies, crushed and mixed with 1/2 cup ghee or melted butter
- Pressure Cooker (Prestige Popular Aluminium Pressure Cooker, 4 Liters)
- Shot glasses (Anchor Hocking 6-Pack Heavy Base Shot Glass Set, 1.5-Ounce)
- Pressure Cooker Method: Dump all the ingredients listed under “for the carrot halwa” and pressure cook it for 1 whistle. Once the pressure has settled down, remove the lid and let them cook for 15 minutes on medium flame until they turn into a creamy mass.
- Slow Cooker Method: You can also use a slow cooker to make the carrot halwa
- Stove-Top Method: You can all the ingredients listed to make carrot halwa into a large pot and cook them in medium-low flame for 45-60 minutes until they turn into mushy and creamy lump.
To assemble the trifle:
- Dry roast the desiccated coconut and once cooled, grind to a coarse powder. Set aside.
- If you are using raw cashews, roast them in little butter or ghee until they turn golden brown. Remove and set aside.
- Add the crushed biscuits in the shot glass, then spoon little bit carrot halwa followed by whipped cream and garnish with roasted cashews and coconut.