No agar agar, gelatin or mawa is used. Layers get set in freezer easily without adding any of these setting agents.
This dessert has 3 layers, first carrot halwa, second rabdi and third orange boondi served with less thick rabdi and nuts. As I mentioned before I love to experiment on guests, again did the same. Let me try to write recipe here layer by layer. It's your choice which layer you want first and which one you want last. Well, each layer itself is a dessert.Either opt for any one layer and enjoy or go for all of them.
1st layer, Carrot halwa!
-4 cups grated carrots
-3 cups milk
-1 tbsp clarified butter/ghee
-1 tsp cardamom powder
-1/2 cup sugar (adjust as per your taste)
-Heat ghee in a pan, add cardamom powder and grated carrots.
-Cook carrots for 4-5 minutes then add milk and cook until milk is half evaporated.
-Then add sugar and keep cooking until milk is almost evaporated.
-Let it cool until it comes at room temperature. Enjoy carrot halwa as is or Greese a silicon tray and spread the carrot halwa and let it set in freezer for 30 mins. Don't forget to cover it properly otherwise ice crystals will form in the dessert.
2nd layer, Rabdi!
-1 litre whole milk
-1/4 the cup sugar
-1/2 tsp cardamom powder
-1 tbsp cornstarch
-Boil milk in a pan continuously stirring.
-Once it comes to boil reduce the flame to medium and keep cooking.
-Once milk is reduced to half add cardamom powder and sugar and keep cooking. We will reduce it to almost 1/4th.
-We need it really thick so that it can get set as a layer. That's why using corn starch here. Before adding corn starch keep some rabdi aside to pour on top. Mix cornstarch with 1 tbsp cold milk and add this mix into rabdi, mixing continuously, no lumps should form. Stir for 1-3 more minutes until it thickens then keep it aside to get cool. Once cool on room temperature, enjoy it as is or add second layer on top of our carrot layer. And let it set in freezer for another 40 mins.
3rd layer, boondi!
-1 cup chickpea flour/besan
-2 pinches of orange food color
-1/2 cup of water or as needed
-Ghee/clarified butter for frying boondi
-1 cup of sugar
-3/4th cup of water
-Some saffron strands
-Add food color in besan and mix with water. We need runny consistency of batter so if needed to add more water please go ahead and add it.
-Heat ghee in a pan and with the help of perforated spoon or grater, drop the batter in hot ghee.
-Fry them for 40-45 secs, they will be crispy, take them out.
-Now, in a separate pan add sugar, water and saffron strands to make sugar syrup.
-We have to make 1 string sugar syrup for this. Once sugar syrup is ready add boondi in it. Mix well and let it cool.
-If you want to eat boondi laddoos, once boondi is warm, bind and make laddoos and enjoy. Or when it is warm, spread third layer on top of rabdi and let it set for another 20 mins.
Garnish the dessert with soft rabdi and nuts and serve.
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