Carrot Halwa Cheesecake (No Bake, No Gelatin)

Khamar
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0
Carrot Halwa Cheesecake (No Bake, No Gelatin)

Carrot Halwa Cheesecake (No Bake, No Gelatin)

This Valentines Day, make a creamy smooth cheesecake at home with own traditional Gajar Halwa and surprise your Valentine. Make ahead dessert and no baking or setting required. One bite into this is a explosion of many flavors and textures in mouth with sweetness of carrot halwa, creaminess of cheese, crumbliness of crust, and flavors of green cardamoms and rose water.

I adapted this recipe from sprice up the curry. There are so many interesting things about this cheesecake. Firstly, here we used mixture of cottage cheese (paneer) and hung yogurt (chakka) as a substitute for cream-cheese which is generally used in cheesecakes. Cottage cheese and hung yogurt when blended together gives creamy, smooth texture and slightly sour taste which is perfect for cheesecakes. Secondly, it is no bake and perfect for summer time. Thirdly, I didn’t use any gelatin or agar-agar here and it worked well. Gelatin or Agar-Agar is used to firm or hold up the creamy cheese mixture in no-bake versions. But omitting it gave a soft cheesecake and its fine as long as it is served chilled.

So, it is easy to make in Indian households with cottage cheese, yogurt and any halwa of your choice or fruit pulp. You can use any biscuits or cookies to make the crust. You can set it in transparent dessert cups which you can serve directly or in a circular spring form pan which you can demold easily. And this recipe makes one inch thin cheesecake to make a small portion size. So, do not let anything stop you from making this scrumptious dessert.

Ingredients:

For Carrot Halwa:

Grated Carrots: 1.5 cups
Milk: 1/4 cup
Evaporated Milk: 1/4 cup
Melted Butter or Ghee: 2 tsp
Brown Sugar: 5 tbsp (Any sweetner)
Cardamom Powder: 1/2 tsp (Remove skin and use only seeds)

For Cheesecake Crust:

Digestive Biscuits/Graham Crackers: 10-12
Oil: 2 tbsp

For Cheese Mixture:

Hung Yogurt: 1 cup
Grated Paneer/Cottage Cheese: 2 cups
Condensed Milk: 1/2 cup (As required. I used less)
Rose Water: 2 tbsp
Pistachios: 2 tbsp, chopped

Method:

Line a 8X8″ square or circular dish with wax paper or foil .
Crush the biscuits or crackers to coarse powder in blender and add oil. The crumb mixture should hold shape when pressed with hand. Add more oil if required.
Press the crumb mixture evenly in the dish with any flat base and set it in refrigerator for at least 30 mins.
In a microwave safe bowl, add melted butter (or ghee), carrots and microwave on Hi for 2.5 minutes.
Add milk, evaporated milk, sugar, cardamom powder and microwave on high for 8-10 minutes and let stand still for 5 minutes. See that most of the milk is evaporated.
Meanwhile, in a blender, mix cottage cheese, hung yogurt, rose water and condensed milk to a smooth consistency. (I tried using sugar instead of condensed milk as shown in pictures but condensed milk gave better texture and creaminess too. Sugar dilutes the mixture so condensed milk is better option.)
Add prepared carrot halwa and blend again in short pulses to retain grainy texture of carrots.
Taste the carrot mixture and add more condensed milk if required.
Remove the crust from fridge and pour the mixture on it and set in refrigerator for minimum 6 hours or overnight. Before serving pop it into freezer for 15 minutes.
Lift the cheesecake with wax paper or foil and put it on the serving plate. To cut the cheesecake, dip the knife in hot water and use.
Serve with chopped pistachios on top.

Date and Walnut Truffles

Khamar
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Date and Walnut Truffles

Date and Walnut Truffles

These adorable looking truffles are not only nutritious but also quick and easy to make. These are made with minimal ingredients and are naturally sweet with Dates. We all know Dates are nutritional powerhouse and Walnuts are rich in antioxidants. I flavored them with Cocoa powder and Vanilla which gave them chocolaty flavor. Half of them were rolled in toasted Poppy seeds and Coconut flakes and other half were covered with decadent Dark Chocolate. They are as delicious as they look and makes a healthy snack for a bite. Make a box of these chocolate goodness and gift your Valentine. You can get as creative as you want to be with toppings, ingredients and shapes. Do try this recipe and have a healthy bite on Valentines Day.

Ingredients:

Ingredients: (Makes 20 balls)

Dates: 1 lb or 450 g, pitted and chopped (Preferably Medjool dates)
Walnuts-1 cup, chopped (Any nuts like almonds, cashews, pistachios or dry fruits like prunes, cranberries or apricots works)
Flax seeds: 2 tbsp (Optional, I did not use)
Dry coconut powder: 1 cup
Cocoa powder: 2 tbsp
Butter or Ghee: 1 tbsp
Vanilla extract: 1/2 tsp

For Topping:
Dry coconut powder: 2 tbsp
Poppy seeds: 1 tbsp
Dark Chocolate: 1/2 cup
White Chocolate: 2 tbsp

Method:

Take a non-stick pan and dry roast the chopped walnuts for two minutes on medium flame until fragrant.
Add butter, dry coconut flakes and chopped dates and saute for four minutes until they become one mass and leave the pan easily. Mash them with back of the wooden spoon or potato masher if the dates mixture is not smooth.
Add cocoa powder and vanilla essence and mix well.
Let it cool down for few minutes until safe to handle and make balls by oiling your hands.
Toast 2 tbsp of coconut powder and poppy seeds until fragrant for half minute and roll half of these balls in it and set on parchment paper.
Melt the dark chocolate chips in double broiler by heating water in pan and keeping a bowl of chocolate on it. Melt until the chocolate is completely melted and pours easily. Take care not to over heat the chocolate as it may loose its property to coat.
Take the remaining balls and dip them in melted chocolate one after other. Lift with fork and tap off the excess chocolate and gently put them on parchment paper.
In another small bowl, melt white chocolate in microwave by heating in burst of 30 seconds for twice or thrice until melted. Stir in each interval to see to distribute the heat. Dip a fork in white chocolate and shake it on the dark chocolate covered balls vigorously to make a zig-zag design.
Set the chocolate covered balls in refrigerator for 10 minutes or until set.

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Carrot Halwa Tarts {With Vanilla Orange Custard}

Anjana Devasahayam
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Carrot Halwa Tarts {With Vanilla Orange Custard}

Carrot Halwa Tarts {With Vanilla Orange Custard}

Warm, rich and seductive, these carrot halwa and custard tarts are the perfect Valentine’s day dessert. From the flaky, buttery homemade tart crust to the decadent carrot halwa based filling, and topped with a light and fresh vanilla-orange custard, this is one luscious treat to share with your loved ones!

Ingredients:

For the shortcrust pastry dough,
All purpose flour – 1 cup
Unsalted butter – ½ cup, cold and cut into small cubes
Ice cold water – 2-3 tablespoons (or as needed)

For the carrot halwa,
Ghee – 2 tbsp
Carrots – 2½ cups, grated
Sweetened condensed milk – ⅔ cup
Almonds – 2 tbsp, chopped
Golden raisins – 2 tbsp
Cardamom powder – ½ tsp
Salt – a pinch

For the vanilla-orange custard,
Whole milk – 2 cups
Cornstarch – 3 tbsp
Sugar – ¼ cup
Vanilla extract – 1 tsp
Fresh orange zest – 2 tbsp (from a large orange)
Unsalted butter – 1 tbsp

Method:

1. Shortcrust pastry dough: Crumble the flour and cubes of butter together to form a breadcrumb like mixture. A food processor makes this step really easy. If you are using your fingers, be very quick as you do not want to melt the butter.
2. Add water a tablespoon at a time till the dough just comes together. Form dough into a tight ball, wrap in cling film and refrigerate for at least half an hour or up to one day. For long-term storage, the dough can be froze, then thawed and used.
3. Carrot Halwa: Melt the ghee in a large skillet over medium heat. Add the carrots and saute for 4-5 minutes, stirring often.
4. Then add the condensed milk, almonds, raisins, cardamom powder and a pinch of salt. Cook till carrots are tender and almost all the liquid is absorbed. Taste and adjust sweetness if desired. Keep stirring every now and then.
5. Once all the milk has been absorbed, keep stirring the halwa continuously till it begins to leave the sides of the pan and starts chasing the ladle. The halwa will be thick and glossy now. Remove from heat and set aside to cool.
6. Vanilla-Orange Custard: Mix the cornstarch in ¼ cup of milk. Set aside.
7. Heat the remaining milk in a deep saucepan. When the milk just begins to boil, add the cornstarch slurry and sugar. Keep cooking, whisking the mixture constantly. In 4-5 minutes, the custard will start to thicken and turn glossy.
8. Now add the vanilla extract, orange zest and butter. Whisk well for a few seconds till butter is melted. Remove from heat and set aside to cool. Custard will thicken further once cool.
9. Carrot Halwa Tarts: Pre-heat the oven to 400 deg. F. Brush six 4″ mini tart pans lightly with oil and set aside.
10. Take out the dough from the refrigerator. Roll the chilled dough on a lightly floured surface to ¼ inch thickness. Cut circles slightly larger than the size of your tart pans. Place the dough circle in the tart pan, pressing it up the sides. Trim the edges by running your rolling pin over the pan. Prick the dough crust with the tines of a fork. Refrigerate for 10 minutes.
11. In a medium-sized mixing bowl, mix the carrot halwa with half the amount of custard. You are looking for a filling that is thick, but creamy.
12. Once crust is sufficiently chilled, fill the tart pans with this mixture. Bake for 20-22 minutes or till tart is puffed and the crust can be seen pulling away from the pan sides.
13. Remove from oven and cool tarts slightly on a wire rack. Carefully remove the tarts from the tart pans. Serve warm tarts with a dollop of the custard on top.

Read full post: Carrot Halwa Tarts {With Vanilla Orange Custard}

Adai Disks

Vijitha Shyam
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Adai Disks

Adai Disks Appetizers

This gluten free appetizer is sure to please your valentine.

Ingredients:

Ingredients
•1 cup brown rice
•1/2 cup yellow split peas/ toor dhal
•1/2 cup Bengal gram / channa dhal
•2 garlic cloves
•1/4 inch ginger – skin peeled
•2 dry red chillies
•Salt to taste, about 1-2 teaspoon

For the tempering
•1/2 teaspoon olive oil
•1/4 cup onions – finely chopped
•2 teaspoon asafeotida
•10-12 curry leaves – finely chopped
•10 Black pepper balls – whole/crushed

Water to soak and grind

1/4 cup oil to make the adais

For Tomato Chutney:

•2 teaspoon olive oil
•2 garlic cloves, minced
•2 green chillies, chopped
•2 tablespoon roasted almonds
•2 plump red tomatoes, chopped
•Salt to taste

Method:

1Soak the brown rice and lentils in a separate bowl with excess water for 4-5 hours. Also soak the dry red chillies in any one of the bowl. Set them aside. Once done, drain the water completely and grind them with ginger and garlic to a batter. Use minimum water. The batter will be thicker than pancake or dosa batter.
2Heat oil in a small pan and add asafoetida, curry leaves, onions , black pepper balls and salt. Add them to the batter and mix well.
3Heat the pan or tawa over medium heat for about 2-3 minutes. Spray with cooking spray. Pour a ladle full of the thick batter in the center of the pan and spread in circular fashion with the back of the spoon to form a circle. Drizzle little oil around the edges and let it cook for 8 minutes and flip it over for another few minutes, about 5 minutes. They should be brown and crispy. Always cook them in medium flame to avoid burning.

Tips: The first one will always take longer time to cook, hence be patient when you have the first one getting cooked.
1Heat oil in a saucepan. Once hot, add garlic and green chilies. Sauté for a minute. Add tomatoes and let it cook covered for 8-10 minutes on low flame. Switch off the heat. Let it cool. Grind to a smooth paste with almonds. Add salt to taste.

Tips to plate:
1Keep a bowl of jaggery dust (grated jaggery), leave the butter in the fridge until ready to plate. I used a cheese grater to get the curls.
2In a large communal plate, neatly arrange the cooked adai (cooled room temperature as butter shouldn’t melt when places on top). Smear little tomato chutney on top, single cilantro leaf , sprinkle jaggery and finally add butter curls.

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Jalebi Icecream Cake

Vijitha Shyam
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Jalebi Icecream Cake

Jalebi Icecream Cake

Traditional Jalebi meets the Ice Cream and they lived happily ever after! 🙂

Ingredients:

1Store bought fruit cake or pound cake
2Store bought jalebi or use my recipe to make it fresh at home
3Vanilla Ice Cream (melted) – I added saffron strands for flavor, optional
4For garnish – crushed pistachios

You will also need a non-stick mini spring foam pan

Method:

1Clean and dry the spring foam pan with a kitchen towel. Press the fruit cake or pound cake with your hand to create a layer.
2Arrange the jalebi around the rim of the pan to create a beautiful pattern
3Pour the melted vanilla ice cream mixed with saffron strands on top of the layer and freeze them for 3-4 hours or overnight.
4Remove from the freeze 10 minutes prior to serving. Garnish with crushed pistachios.
5Using a butter knife or spatula, gently release the cake from the base. Please work carefully. You can dip the knife or spatula in hot water to make the process easy. Slice them into

Read full post: Jalebi Icecream Cake

Gluten free, Dairy free, Coconut flour Pineapple cake

Jayasri Ravi
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Gluten free, Dairy free, Coconut flour Pineapple cake

Gluten free, Dairy free, Coconut flour Pineapple cake

This cake is most delicious and moist, I being a bit of health freak I keep looking for different flours to try out baking expedition and one such terrain i stepped on was this Organic coconut flour, try it out and tell me if you too fell in love with it.

Ingredients:

100grms Little millet (saamai flour)
75grms Sorghum Flour (Jowar flour)
40grms Organic Coconut flour
145 grms Caster sugar
40 grms Coconut sugar
150grms Coconut milk
150grms Pineapple puree
1/4 cup Extra virgin coconut oil
1/4 cup Extra virgin Olive oil
1 and 1/2 tsp Baking powder
1/2 tsp Baking Soda
3 Eggs
3 tbsp Pineapple Juice

Method:

Preheat oven to 180 degrees / Gas mark 4
In a large bowl mix all the dry Ingredients together except sugar and sieve well so they are all well combined
In another bowl except Eggs combine all the wet ingredients together until smooth.
Take another bowl beat eggs one by one by adding both the sugars in between until smooth and fluffy to this add the wet ingredients until well combined.
To the above-wet mixture add the dry ingredients little by little until well incorporated without any lumps pour this batter into the greased Bundt tin and bake for 55 minutes or until a toothpick comes out clean.

Read full post: Gluten free, Dairy free, Coconut flour Pineapple cake

Carrot Halwa Trifle

Vijitha Shyam
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0
Carrot Halwa Trifle

Carrot Halwa Trifle

A delicious traditional Indian dessert with a twist for Valentine’s day!

Ingredients:

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
•Whipped cream
•20 Digestive biscuits or ginger snap cookies, crushed and mixed with 1/2 cup ghee or melted butter

Method:

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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Baked cous cous with paneer rolls

santosh
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Baked cous cous with paneer rolls

Baked cous cous with paneer rolls

This very healthy dish with protein.

Ingredients:

1cups soaked Couscous
150 gratedCottage cheese
3 finely chopped Green chillies
2-3 tbsp finely chopped Cilantro
2 tbsp finely chopped Capsicum
1 small Onion finely chopped
1 tsp Carom seeds
2 Garlic cloves finely chopped
salt to taste
whole wheat Bread crumbs or maizeflour
1tbsp Cornstarch

Method:

Grind chili and garlic coarsely
In a bowl add couscous, cottage cheese, green chilies, capsicum, onion, carom seeds, garlic, cilantro and salt. Mix and mash lightly.
Add 1tbsp cornstarch and make balls or oval shaped roll in breadcrumbs.Set aside.
Repeat the following with the remaining rolls and set aside.
Preheat your oven at 190C. Align 7-8 rolls in greased baking pan and bake for 12-13 minutes by turning them once in between.
When the rolls turn nice golden brown remove from oven and serve.

Banana Nutella Cake

Kankana
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Banana Nutella Cake

Banana Nutella Cake

The sweetness of ripe banana with the chocolaty-hazelnuty flavor Nutella makes this cake just perfect for tea time. It’s quite moist, not overly sweet and has that lovely nutty lovely flavor. Best part is that even if you don’t bake much you can pull this cake off quite easily.

Ingredients:

3 eggs
1 cup sugar
3/4 cup olive oil
2 ripe bananas
1/2 cup nutella
2 tablespoons cocoa powder
1-1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup warm water
2 tablespoons milk
1 tablespoon vanilla extract

Method:

Pre heat the oven to 350F.
In a bowl, whisk egg with sugar until it’s combined to a smooth consistency. Pour oil and give it another whisk. Next, add nutella and whisk again.
In a small bowl, mash the bananas and add it to the egg mixture.
In another separate bowl, mix all the dry ingredients – flour, cocoa powder, baking powder, baking soda and salt.
Pour the dry ingredients to the egg mixture little bit at a time and whisk. Once combined, add water, milk and vanilla extract. Whisk again.
Pour the batter in a 9 inch round pan and bake it for 50 to 55 minutes.

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Carrot Ginger Mini Bundt Cake

Kankana
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Carrot Ginger Mini Bundt Cake

Carrot Ginger Mini Bundt Cake

I personally feel that the combination of ginger and carrot always works! Be it in a savory soup or a sweet cake. Squeeze in some fresh lemon juice for that refreshing flavor. This carrot and ginger mini bundt cake is one of those easy, effortless baking recipes that can turn any gloomy day into a pretty happy one!

Ingredients:

1-1/2 cup all purpose flour, plus more to dust the baking pans
1 teaspoon cinnamon powder
1/2 teaspoon baking soda
pinch of salt
1 cup sugar
3/4 cup olive oil, plus more for greasing the baking pans
2 eggs
3 medium size carrots, finely grated
2-inch ginger, finely grated
zest of one lemon, plus more for garnish
juice of half lemon
1 teaspoon vanilla extract
2 tablespoons icing sugar, for garnish

Method:

Preheat the oven to 325F. Grease the baking pans with some oil and dust it with flour.
In a mixing bowl, whisk flour, cinnamon powder, baking soda and salt.
In a separate bowl, whisk oil, egg and sugar until it’s smooth and pale yellow in color.
Add the dry ingredients in the mixing bowl to this bowl and mix it properly.
Add rest of the ingredients (carrot, ginger, lemon juice, lemon zest and vanilla extract) and whisk for about a minute.
Pour the batter in the baking pans. Fill it half way through. Bake it for about 30 minutes.
Before serving, sift some icing sugar on top and add some lemon zest.

Read full post: Carrot Ginger Mini Bundt Cake

Date Palm Jaggery Ice Cream

Kankana
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Date Palm Jaggery Ice Cream

Date Palm Jaggery Ice Cream

A very unique flavored ice cream prepared with date palm jaggery. This jaggery is typically available in Kolkata, during winter. The jaggery is derived from the sap of Date Palm Tree, which is cooked to bring that striking burgundy color. It’s then stored in earthen pots that boosts its flavor and eventually solidifies. At the end, you get two versions of jaggery. One is a thick liquid form called notun gur or nolen gur and the other kind in a rock solid form called patali gur. In either case, the flavor is immense.

Ingredients:

2 cups cream
1 cup whole milk
4 egg yolks
½ cup jaggery (I used date palm, but you can try any other flavor)

Method:

Whisk egg yolk in a bowl until smooth.
In a saucepan, pour cream, whole milk and bring it almost boil.
Pour ¼ cup of warm cream from the saucepan to egg yolk, whisking at the same time.
Next, pour the egg mixture back to the saucepan. Put it back on stove, add jaggery, mix well and let it simmer for 5 minutes or until it looks thick like custard.
Once done, let it cool completely at room temperature and then refrigerate it overnight.
Finally, churn it in the ice cream machine.

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Beetroot Halwa and Pistachio Crumble with Gulkand Misti Doi

Khamar
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0
Beetroot Halwa and Pistachio Crumble with Gulkand Misti Doi

Beetroot Halwa and Pistachio Crumble with Gulkand Misti Doi

During winters, the only dessert that comforts me is warm Halwa topped with ghee roasted crunchy nuts. Halwa, is a sweet Indian pudding usually made with winter vegetables, ghee (clarified butter), milk, sugar, khoa (milk solids), and lots of ghee roasted nuts. To give usual halwa a new twist, I made Pistachio Crumble to top and served it with chilled Misti Doi (sweetened baked yogurt). This is inspired from classic western dessert-Apple Crumble with Ice Cream. I made the Apple Crumble long back and ever since I was tempted to try this with some Indian dessert.

I chose a mixture of beetroot and carrots to give my halwa that lovely color. The halwa was made by using skimmed milk, honey and a little ghee to cut on the calories and it was not too sweet. Misti Doi is made with hung yogurt, condensed milk and gulkand (rose petal jam) and it was like caramel and rose flavored smooth ice cream. Crumble was made with pistachios, whole wheat flour, jaggery, ghee and salt and resembles the taste of atta laddos (Indian wheat flour fudges). To describe the taste, its like warm beetroot pudding with lightly salty, sweet crumbly top and smooth and melting ice cream. It may seem like lengthy but all the elements come together quickly without much standing time. Do try this recipe with vegetable of your choice and surprise your Valentine with this new version of halwa. Serve the halwa hot with quinelles of chilled misti doi.

Ingredients:

For Gulkand Misti Doi:

Hung Yogurt: 1/2 cup (take whole milk yogurt and hung it in sieve for atleast 1 hour in the refrigerator)
Condenesed Milk: 5 tbsp (As per taste)
Gulkand/Rose Petal Jam: 1 tsp

For Beetroot Halwa:

Beetroot: 1 1/2 cups, boiled/roasted and grated
Carrots: 1 cup, grated
Milk: 1 1/2 cups
Honey: 1/2 cup (As per your taste)
Ghee: 2 tbsp
Green Cardamom: 1/2 tsp, powdered
Vanilla Extract: 1/2 tsp

For Pistachio Crumble:

Pistachio: 1/4 cup, whole
Whole Wheat Four: 1/2 cup
Jaggery/sugar: 3-4 tbsp
Ghee: 3 tbsp, cold (You can use cold butter too)
Green Cardamom: 2-3, powdered
Salt: a pinch

Method:

For Gulkand Misti Doi:
(Make the baked yogurt first as it needs time to chill)
Preheat the oven to 350°F
In a oven proof bowl, whisk together the above ingredients until smooth.
Prepare a water bath by taking a larger oven proof tray/bowl and pouring hot water into it. Place the yogurt bowl in this large water bath. The water should reach half the height of the yogurt bowl.
Bake for 15 minutes or until the top is set and wiggly. If not set, bake for 5 more minutes.
Bring to room temperature and chill for an hour.

For Beetroot Halwa:
In a non-stick pan, heat 1 tbsp of ghee and saute grated beetroot and carrots for 5 minutes.
Add in milk and simmer for 10-15 minutes until all the moisture is evaporated and carrots are cooked.
Add in honey and mix well and again simmer for 3 minutes until thickened.
Finish with remaining ghee, cardamom powder and vanilla and switch off the flame.
Transfer to baking dish.

For Pistachio Crumble:

Preheat the oven to 350°F
In a blender or processor, combine flour, pistachio, jaggery, cardamom and salt until pistachio is coarsely ground but not powdered.
Transfer to baking dish and rub the mixture with ghee until finger tips until clumpy. Try to keep big clumps of ghee and flour by working with finger. Bigger clumps give bigger crumb. (More bigger than shown in the picture)
Spoon the mixture on top of the halwa and bake for 15-20 minutes or until the top browns slightly and is fragrant.

Serve the crumble halwa hot with quinelles of chilled misti doi and enjoy. Garnish with caramel decorations and rose syrup.

Read full post: Beetroot Halwa and Pistachio Crumble with Gulkand Misti Doi

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