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Ingredients:
For Carrot Halwa:
Carrots (grated) – 2 cups
Milk – 1 cup
Sugar – 1/3 cup (adjust to taste)
Ghee – 2 tbsp
Cardamom powder – 1/2 tsp
Cashews & almonds (chopped) – 2 tbs
Raisins – 1 tbsp
For Trifle Layers:
Whipped cream or vanilla custard – 1.5 cups
Sponge cake (cubed) – 1 cup (optional)
Pistachios & rose petals – for garnish
Crushed biscuits or granola – for crunch (optional)
Instructions:
1. Prepare the Carrot Halwa:
Heat ghee in a pan, add grated carrots, and sauté for 5-6 minutes until soft.
Add milk and cook till it evaporates, stirring occasionally.
Add sugar and continue to cook until halwa thickens.
Add cardamom, chopped nuts, and raisins. Cook for another 3–4 minutes. Cool completely.
2. Assemble the Trifle:
In dessert glasses, layer as follows:
Sponge cake or biscuit crumbs
A layer of carrot halwa
A generous layer of whipped cream or custard
Repeat layers if glass size permits
3. Garnish:
Top with chopped pistachios, edible rose petals, and a touch of saffron (optional).
4. Chill and Serve:
Refrigerate for at least 1 hour before serving to let the layers set.
Serving Tip:
Serve in individual glass jars or dessert cups for a stunning presentation at parties or festive dinners.
Would you like an image of this fusion dessert or a printable recipe card?
Soure : Oh Women
