Gajar Halwa Trifle (Carrot Halwa Trifle)
North Indian carrot halwa layered with pistachios and whipped cream in glasses. Pressure cooker halwa with vegan swaps and optional cake base.
Equipment
- Pressure cooker (3-liter or larger)
- Hand mixer or whisk
- Tall serving glasses (8 to 10 oz)
Ingredients
For the carrot halwa
- 4 tablespoons ghee refined coconut oil for vegan; or unsalted butter
- 7 to 8 cashews split or whole
- 7 to 8 raisins
- 4 cups tightly packed grated carrot about 1 lb / 450 g
- 1/2 cup whole milk full-fat coconut milk for vegan
- 1/4 cup water
- 1/2 cup granulated sugar plus more to taste
- 1 teaspoon ground cardamom
- Pinch of saffron soaked in 1 tablespoon warm milk (optional)
For the whipped cream
- 2 to 2 1/2 cups heavy cream thick coconut cream for vegan; cold
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract optional
For layering and garnish
- 1/3 cup shelled pistachios finely chopped
- Optional: 6 small pieces plain sponge cake or 6 Parle-G biscuits for base layer
Instructions
Make the halwa (pressure cooker)
- Heat 1 tablespoon ghee in a pressure cooker on medium heat. Add cashews and raisins. Stir 2 to 3 minutes until cashews turn light golden.
- Add grated carrot, milk, water, and sugar. Stir well.
- Close the lid, set valve to sealing, and cook on high pressure for 1 whistle. Turn off heat and let pressure release naturally (10 to 15 minutes).
- Open the lid. Cook on medium-high, stirring often, 6 to 8 minutes, until most liquid is absorbed.
- Add remaining 3 tablespoons ghee. Stir 6 to 8 minutes more until halwa pulls away from the pan sides and ghee separates at the edges.
- Stir in cardamom and saffron milk (if using). Cook 1 minute. Taste and adjust sugar.
- Transfer to a bowl. Cool to room temperature before layering.
Make the whipped cream
- Chill mixing bowl and beaters 15 to 20 minutes.
- Whip cold cream with sugar and vanilla (if using) until stiff peaks form. Refrigerate until assembly.
Assemble the trifle
- Optional: place sponge cake or biscuit in the bottom of each glass; drizzle with 1 teaspoon warm milk if desired.
- Add 2 to 3 tablespoons cooled halwa per layer; press gently.
- Sprinkle chopped pistachios between layers.
- Add whipped cream between halwa layers, ending with cream on top.
- Garnish with pistachios. Serve within 2 hours for best texture.
Notes
Stovetop halwa: use a wide heavy pan, cover and cook on low 20 to 25 minutes after adding carrot and liquids, then uncover and reduce until thick and ghee separates (about 25 to 35 minutes).
Use tender red winter carrots when possible; pale carrots may need 1 to 2 tablespoons extra milk and slightly longer cooking.
Halwa keeps refrigerated up to 4 days. Whip cream and assemble glasses the day you serve.
Vegan: coconut oil, coconut milk, and whipped thick coconut cream from chilled cans.
Replace whipped cream with vanilla ice cream for a casual family-style version.
Optional 1/4 cup khoya stirred in with cardamom makes richer halwa; reduce sugar slightly if using khoya.
Nutrition
Serving: 0gCalories: 350kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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