It is the season of carrots now. When it gets cold, the market gets flooded with the orange Australian carrots and the red Pakistani carrots. There is nothing like eating a warm plate of gajar ka halwa when the weather is at its chilled best, isn’t it? Everybody I am seeing around are making heaps and storing in their fridge, to take out little, heat it and enjoy it in this weather. However, knowing me, I am refraining from doing that, since I can end up eating a big batch in one sitting and then regret doing it. This phenomenon is called “binge eating” and I suffer from it. 😀
As I have been a bit more active on my Instagram handle, I have decided to participate in story hops or challenges that may come up while collaborating with other fellow bloggers. Yesterday, I participated in an interesting challenge of using gajar ka halwa as the main ingredient and making a different recipe. After a little brainstorming, I decided to make a trifle with the halwa as one of the layers. In fact the layers just kept building and changing till I did the final thought of how this dessert needs to be.
Since we are using a traditional dessert, I wanted all the layers to be close to traditional too. I chose to keep the base as bread slices doused in a little rose milk for wetness. I was thinking of cake, however I didn’t want it to be overly sweet, and rose milk is always welcome. The second layer is a usual custard made with tinned powder, but flavored with rose water. The third layer is the gajar halwa and then when I was trying to figure what to top it with, I was a little confused. I didn’t want to do a whipped cream topping. The idea of topping it with a shrikand hit me like a hurricane when I noticed the pack of yogurt waiting to be finished.
Once you have all the layers ready, then the trifle is a breeze. It is best to have all the layers cold, so that it can be done in a jiffy and served as soon as possible. It was more like having a plethora of desserts in one! Each bite was a mixture of so many flavors. I had kept the sugar low purposely and hence it was not an overwhelming dessert. You can keep this dessert in one small tray instead of making them individually into small bowls, but definitely for display sake, it looks better, isn’t it? 🙂 Off to this recipe…
- LAYER 1:
- 3 breads, cut into four slices
- ½ cup milk
- 1 tbsp rose milk (as per sweetness)
- LAYER 2:
- 1¼ cup milk
- 2 tbsp sugar
- 1 heaped tbsp custard powder
- 1 tsp rosewater
- LAYER 3:
- 500 gm carrots, peeled and grated
- 1 tbsp ghee
- 300 ml milk
- ¼ cup sugar
- A pinch of salt
- A pinch of cardamom powder
- 2 heaped tbsp cream
- LAYER 4:
- 400 ml yogurt, strained overnight
- 1 heaped tbsp sugar
- 2 tbsp milk, warmed
- A pinch of saffron
- Crushed almonds, for garnishing
- Prepare the gajar halwa first. Heat the ghee in a pressure cooker, saute the carrots till wilted. Add the milk and pressure cook on low flame for around 20-30 minutes.
- Once the pressure is off, add the sugar, salt and cardamom and cook till sugar is melted and the mixture is dried. Add the cream and give it a good mix. Allow to cool completely.
- Prepare the custard by whisking the milk, custard powder and sugar. Cook on low flame till thickens. Add the rosewater and take off the heat. Allow to cool completely.
- For making the shrikand, heat the milk and crush in the saffron. Add to the drained yogurt along with the sugar and whisk till smooth.
- Crush the almonds and keep aside.
- Mix the milk along with the rose milk.
- In 3 dessert jars, divide the bread equally. Pour the rose milk equally into the bowl.
- Top custard equally into the three bowls. Then top with the gajar halwa. And then top with a blob of shrikand. Sprinkle the almonds.
- Serve! 🙂