Gajar Ka Halwa in Thandai Base with Coconut Ice cream
- Description: Gajar ka halwa is a dessert pudding made which is carrot based and also known as gajorer halua, Gajrela, Gajar Pak and Carrot Halwa.
- THANDAI: Thandai is an Indian drink which is specially being prepared in Holi and Mahashivratri, made with nuts, saffron, rose water, fennel seeds, cardamom and peppercorns. It helps in digestion, boosts immunity, provides energy and detoxification etc.
- COCONUT ICECREAM: A classic coconut flavoured ice cream which can go along with this delicacy. So he got an idea to mix these two classics. It comes out very nicely. Instead of using normal milk, he used thandai base to make this halwa.
Ingredients for Thandai Base
- Almonds- 2 table spoon
- Melon seeds – 2 table spoon
- Poppy seeds- 1 table spoon
- Aniseed – 1/2 table spoon (optional)
- Green cardamom- 5-6 pcs
- Rose water – 1 teaspoon
- Peppercorns – 1 tea spoon
- Dry rose petals – 30 grams
- Fennel seeds – 100 grams
Ingredients for Gajar Halwa
- Gajar (carrot) preferably Delhi Carrorts, or normal Orange Carrot 1 kg
- Ghee – 1/4 cup
- Condensed milk- 1/2 cup (if you want more you can adjust)
- Milk 3 & half cup
Method – Gajar ka halwa with Thandai base
- Soak almonds, poppy seeds, melon seeds, fennel seeds for overnight because you want to make it creamy and then make a paste out of it and keep aside.
- Grind the rose petals and pepper corn keep is aside.
- Mix condensed milk and milk properly and the Start boiling the milk mixture and put your rose petals and pepper powder milk .Then after that put your paste which you prepared. If you want you can reduce the quantity of milk and use little water from the nuts and fennel in which you soaked overnight.
- Keep stirring it to prevent burn.
- Heat a separate pan put ghee and then put grated carrots . Cook carrots until it become soft When the carrot is ready, put that into the milk.
- Cook until the milk is reduced. Add some cardamom powder and rose water for more flavour. You can garnish it with roasted cashews or almonds. It’s ready to serve. Try to eat it cold but you can eat hot as well.
Coconut Ice cream
- Coconut Cream or full fat coconut milk:- 400 ml
- Sugar 1/2 cup (adjust if you want more sweet)
- Vanilla essence 2 teaspoon or vanilla bean pod – 1 (split and scraped)
- Salt 1 pinch.
Method
- Keep Ice-cream churning Bowl in a freezer one night before.
- Mix all the ingredients and blend it until sugar dissolves and become creamy.
- Put all the ingredients into chilled Ice cream maker and churn it for 40-45 min.
- If you don’t have Ice cream maker , then freeze the above mixture in a container covered with plastic film to prevent forming crystals from the top for 5-6 hours and put that in a mixer and churn it to make it smooth softy like texture .
- Serve it with our gajar ka halwa with thandai base or eat as it is.
About Chef Anshul Bhatia
Chef Anshul Bhatia is currently working with “Morimoto Doha” at Mondrian Hotel in Doha Qatar, a five star hotel. He is specialising in Japanese cuisine but not bound and restricted to it. He feels proud to begin his journey from small town of Bhilai and wants to grow in life to go places to sharpen and culinary skill and make a big name in the life. He is also a YouTuber by the name, “A Lusty Chef”.
Chef Anshul did basic and higher secondary education from Steel city Bhilai and did his hotel management from IHM Hyderabad (2012-15) batch. After finishing his hotel management, he joined Hyatt Hotel in Raipur as an associate. After working for year and half, he felt like to expand his horizon and moved to Doha. He feels proud to be working with legendary chef Morimoto and sharpening his culinary skills under great personality.
He was keen on joining to MBBS degree and appeared for medical exams. He secured ranks in many Medical colleges, but his heart was in hospitality industry, so he joined IHM. He is a first person from his family to join hotel Industry. During childhood time, he used to help his mother while she was cooking and that liking turned out to be his profession.
It may be noted that Masaharu Morimoto is a Japanese chef, best known as an Iron Chef on the Japanese TV cooking show Iron Chef and its spinoff Iron Chef America. He is also known for his unique style of presenting food.
Chef Anshul Bhatia says “I am proud and fortunate to be working with one of the top Celebrity Chef Masaharu Morimoto. I am still learning to be a good chef. I believe in to dedicate life to mastering culinary skill, that’s the secret of success. If I want to become a great chef, I have to work with great chefs, and that’s exactly I am doing it now. You learn it through endless repetition until it belongs to you. A great chef is first a great technician. ‘If you are a jeweler, or a surgeon or a cook, you have to know the trade in your hand. You have to learn the process. I’m always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover”.
Editor in Chief : Mewati SItaram
