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Gajar Ka Halwa / Carrot Halwa Trifle

Advika
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.
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Course Dessert
Cuisine Indian

Ingredients
  

For the carrot halwa:

  • 3 cups carrots, grated
  • 1 cup whole milk
  • 1 cup heavy cream
  • 10 oz sweetened condensed milk
  • 1/2 tbsp 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

Equipment

Instructions
 

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.
Keyword CARROT HALWA TRIFLE
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