Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, carrot halwa in a frozen cashew apple phirni mousse cake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have carrot halwa in a frozen cashew apple phirni mousse cake using 16 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake:
- Prepare 2 medium size carrot for Halwa
- Get 200 ml full fat milk
- Prepare 1/2 cup sugar
- Make ready 4 tablespoon condensed milk
- Take 2 cardamom (powdered)
- Prepare 3 tablespoon ghee
- Take 4 Cashew (powdered)
- Take 4 Cashew Apple peeled and cut into pieces for Phirni
- Take 1 fistful jeeraga sambha rice
- Take 1 litre full fat milk
- Prepare 1 1/4 cup sugar
- Prepare 40 gms condensed milk
- Make ready 4 cardamom (powdered)
- Prepare 135 gms whipping cream
- Make ready 7 gms Agar agar
- Make ready 8 fried cashew nuts powdered
Instructions to make Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake:
- For making carrot Halwa,peel the skin and grate carrot and keep it aside. In a heavy bottomed kadhai add ghee and saute grated carrot on a medium heat.
- Now add full fat milk and let it cook for few minutes. Now add sugar to it and mix well until it dissolve well.
- Add condensed milk and give a stir. Let it thicken in consistency. Now add ghee to it and mix well on low medium heat. Finally add cardamom powder and transfer into a bowl.
- Fry Cashew nuts in little ghee and garnish it on top. Let cool. Carrot Halwa insert is ready.
- For making Cahew Apple Phirni,soak rice in water for few minutes and grind into coarse powder.
- Peel the skin of Cahew apple and cut into small pieces as shown.
- Bloom agar agar with enough water and keep it aside.
- In a heavy bottomed vessel add full fat milk and let it boil for few minutes. To it add coarsely ground rice to it and mix well. Wait till the coarse rice powder cook well. Then add sugar and condensed milk to it and mix well. Then add cashew powder and cardamom powder and stir well till the consistency thickens.
- Now add cashew apple pieces to the Phirni mixture and stir well. Then add bloomed agar agar and mix until it dissolve well. Cashew Apple Phirni is ready. Let it cool.
- Whip whipping cream to stiff peaks.
- Once cashew apple phirni is cooled down to warm heat, add to the whipped cream and gently fold in.
- Wipe clean small Bundt silicone mould with a soft cloth. Fill the Cashew apple phirni mousse filling half in the mould as shown. Freeze the mould for 20 minutes until it is slightly set.
- Meanwhile make cooled carrot Halwa into small ring shape as shown. Place the ring shaped carrot Halwa to the slightly set cashew apple mousse and press gently to mousse.
- Now cover the carrot Halwa insert with the cashew apple mousse filling and level it evenly.
- Freeze the silicone mould overnight to set hard rock. Carefully remove from the mould and garnish with sliced almonds and Pistachio's. Before serving cut Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake with a serrated knife and top Almond and Pistachio's.
- Yummy, delectable authentic Indian traditional sweets with a French twist of making into mousse cake with an insert is completely my way of innovative idea. It's a must try dessert by everyone.
So that’s going to wrap it up with this exceptional food carrot halwa in a frozen cashew apple phirni mousse cake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
