Gajar Halwa Truffles with Pistachio filling

If you have time and love to make some delicious Indian Fusion Dessert then this recipe is for you. Everyone loves gajar ka halwa. I have made these fusion desserts with gajar ka halwa. Gajar halwa truffles with pista filling which just melt in mouth. Of course it needs time to prepare these gorgeous and pretty truffles. 

Ingredients

• Grated carrot - 2 cup
• Milk - 1 cup
• Condensed milk - 1/2 cup
• Khoya / mawa - 1/2 cup
• Ghee - 2 tsp
• Pistachio - 10-15
• White chocolate - 150 gram

Process

1. Heat ghee in a pan and add grated carrot. Cook for 10 mins on low flame. Add milk and again cook till the carrots are cooked and can be mashed. Add khoya and condensed milk and cook till all the moisture is evaporated. Gajar halwa is ready. Keep and and let it cook down.

2. In a blender, mix khoya and pistachio, you can add few drops of green color also (optional), blend them well and make small balls for the filling.

3. In a separate bowl, melt the white chocolate and keep aside.

4. Now start making gajar halwa balls. Make equal size balls. Flatten them and stuff the pistachio ball and seal them. Repeat the same process for all. 

5. Now, dunk these balls in white chocolate and keep on parchment paper, coat twice if required.

6. Sprinkle some colored chocolate sprinkles on the balls. (You can use silver balls or roasted cashews also)

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

MOTICHOOR CUSTARD PARFAIT

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations. Fusion food is a general term for the combination of various forms of cookery and comes in several forms. This Fusion dessert is made using Amraas Custard and Motichoor laddu. And trust me, this is the easiest dessert you can make and impress your friends and family.  

Motichoor Custard Parfait is a modern take on traditional Indian desserts. 

Ingredients 

1. Motichoor laddu - 6
2. Full cream milk - 1/2 litre
3. Amraas Custard powder - 2 tsp (you can use any flavor of your choice)
4. Sugar - 2-3 tsp (you can use as per your taste)
5. Almond and pistachio for garnishing
6. Marigold biscuits -6-8

Process

1. Heat full cream milk in a heavy bottom pan, when the milk comes to a rolling boil, simmer the heat and let it cook on low heat till it is reduced to half. Add cardamom powder and sugar.

2. In a bowl, mix custard powder and milk well ensuring there are no lumps left.

3. Add custard powder mix to the boiling milk and cook, stirring till it thickens, switch off the flame.

4. Crush the marigold biscuits using a blender and keep aside for using later.

5. Take serving glasses, add 2 tsp of powdered biscuits at the bottom and press them properly to avoid any air gaps. Then pour the hot custard, at least 2-3 tsp per glass. Now make the third layer with the crumbled motichoor laddos and pat on the table top to remove any airy gaps that may have formed. Sprinkle the nuts on the top and chill in the refrigerator.

Serve chilled Motichoor Custard Parfait.