Chef Sandeep Rane from Hitchki shares his special winter dessert recipe made with gajar ka halwa, motichoor ice cream and ghevar.
Mr India Dessert
Ingredients:
- 2 nos ghewar
- Gajar ka halwa
- 1 scoop motichoor ice cream
- 5 gm almond
- 4 gm pista
For the gajar ka halwa:
- 1 kilo red carrots
- 200 gm sugar
- 500 ml milk
- 200 gm mava
- Few springs of saffron
- 50 gm cashew nuts
- 50 gm raisins
- 5 gm cardamon powder
For the ghewar:
- 115 ml ghee
- 5-6 ice cubes
- 300 gm maida
- 1 tbsp besan
- 2 tbsp lemon juice
- 1 l water
- 500 ml ghee for frying
- 2 cups sugar
- Orange colour
- 5 gm cardamon powder
- 50 gm pista
Method:
For the gajar ka halwa:
- Wash, peel and grate the carrots. Cook the carrot in its own juice till all water evaporates leaving behind the dehydrated carrot. Add milk to it and again reduce it.
- Grate mawa and add to this mixture. After the halwa is reduced, add sugar to it. The sugar caramelises and brightens the halwa colour. Sprinkle fried cashew nuts, raisins and cardamom powder. Remove from the heat and keep aside.
For the ghewar:
- Take ghee and ice cubes in a bowl. Mix both till you get a smooth white and fluffy consistency.
- Mix maida and besan slowly to the ghee mixture with a little water. Rest it for 5 minutes. Add lemon juice and the remaining water to it. You will get a watery batter. Rest it for another 10-15 minutes.
- Heat ghee and arrange it in a round mould. Keep the mould in the center and pour the batter into the hot ghee in small batches from a height. Cook it till the colour changes to brown. Remove from the mould and keep aside. Make a sugar syrup, add cardamom powder to it and soak the ghewar in it.
For the assembly:
- Take two ghewars and heat it along with 80 gm of gajar ka halwa. Top the first ghewar with halwa and cover it with the second ghewar. Top it with one scoop of motichoor ice cream. Garnish it with chopped pista and almond flakes.
Sandeep Rane is the pastry chef at Hitchki. He can be contacted on ga@rediff-inc.com.
