Ingredients

For Gajar Ka Halwa:
• ½ kg carrots, grated
• ½ kg full-fat milk
• ½ cup milk powder
• 2-3 tbsp ghee
• ½ tsp cardamom powder
• Chopped almonds and cashews (as needed)
• Raisins (as needed)

For Sevai (Vermicelli):
• 1 cup sevai (vermicelli)
• 2 tbsp milk powder
• 1 tbsp sugar

For Milk Cream:
• 250 g full-fat milk
• 3 tbsp milk powder (make a slurry with water)
• 1 tbsp cornflour (make a slurry with water)

Instructions

Step 1: Prepare Gajar Ka Halwa
1. Heat ghee in a pan and sauté grated carrots until they soften.
2. Add milk and cook on low heat until the mixture thickens and the milk reduces.
3. Stir in milk powder, cardamom powder, almonds, cashews, and raisins. Cook until well combined and fragrant. Set aside.

Step 2: Cook Sevai
1. Roast sevai in a dry pan until golden brown.

2. Mix in sugar and milk powder, then cook for another 2 minutes. Set aside.

Step 3: Make Milk Cream
1. Boil the milk and stir in the milk powder slurry.
2. Add the cornflour slurry and cook until the mixture thickens into a creamy consistency. Let it cool.

Assembling the Dessert
1. Layer the prepared sevai at the bottom of a serving dish.
2. Spread a layer of Gajar Ka Halwa on top of the sevai.
3. Pour the milk cream over the halwa, covering the layers.
4. Chill in the refrigerator for 1-2 hours before serving.

Enjoy your rich and creamy Gajar Sewai Dessert!

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