Gajar Halwa Trifle | Fusion Trifle
Servings 3
Ingredients
- LAYER 1:
- 3 breads cut into four slices
- 1/2 cup milk
- 1 tbsp rose milk as per sweetness
- LAYER 2:
- 1 1/4 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
- 1/4 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
Instructions
- 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! :)
Notes
It is best to make the gajar halwa, custard and shrikand the previous day and assemble everything on the day of serving.