A delicious traditional Indian dessert with a twist for Valentine’s day!
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
•20 Digestive biscuits or ginger snap cookies, crushed and mixed with 1/2 cup ghee or melted butter
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.
2Slow Cooker Method: You can also use a slow cooker to make the carrot halwa
3Stove-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:
1Dry roast the desiccated coconut and once cooled, grind to a coarse powder. Set aside.
2If you are using raw cashews, roast them in little butter or ghee until they turn golden brown. Remove and set aside.
3Add the crushed biscuits in the shot glass, then spoon little bit carrot halwa followed by whipped cream and garnish with roasted cashews and coconut.
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