Two In One Delight

          This Two in One Delight is my simple innovative dessert that comprises of two different Indian desserts compiled into one. Hence the name. Made use of leftover Gajar Ka Halwa (Carrot Pudding) and Sooji Ki Kheer (Semolina Pudding) to bring out this easy fusion type party special or an after-meal dessert. So made laddu (dumplings) made out of Gajar Halwa and served with Sooji Kheer, topped with chopped almonds and sugar sprinklers. Bon Appetit!

Gajar Halwa Laddu (Carrot Pudding Dumplings) - 

• 2 medium carrots, grated
• 1 cup full cream milk
• 3 pedas (substitute of khoya), crumbled
• 2 tbsp. ghee 
• 1/4 tsp. cardamom powder
• sugar to taste
• 1 tbsp. kewra water 
• 2 tbsp. chopped almonds
• coloured sugar sprinkles and chopped nuts to garnish

Sooji Ki Kheer - 

• 2-3 tbsp. sooji (semolina)
• 2 tbsp. ghee
• 2-3 green cardamoms
• 1-2 bay leaves
• 3-4 tbsp. sugar or to taste
• pinch of salt
• 3-4 cups milk
• 1/4 tsp. cardamom powder
• 2-3 tbsp. chopped nuts

          To make the Gajar Ka Halwa Laddus - 

          Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.

          Transfer to a non -stick pan and add the pedas, sugar, almonds and cardamom powder. Keep stirring on a low flame till the halwa thickens and leaves the sides of the pan.

           Switch off the flame and add the kewra water. After it has cooled down, form them into laddus and keep aside.




To make Sooji Ki Kheer - 

          Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. Fry on a medium flame till you get a nice aroma.
        
          Now add the sugar, chopped nuts, milk, pinch of salt and cardamom powder. Keep on stirring on a low flame till it thickens to a desired pouring consistency. Set aside to cool down a little. 

          To serve hot or cold - Pour some sooji ki kheer in an individual bowl and place a gajar halwa ladoo on it. Add some chopped nuts and sugar sprinkles and serve as an after meal dessert. 

Carrot Laddu

              Carrots are very much in season now and Halwas & Burfis are usually made out of it. But today I decided to make some Carrot Laddus, garnished with chopped nuts. They are very easy and simple to make and can be served as an after meal desserts or had any time if preferred. I added some brown sugar and desiccated coconut along with fresh coconut. 

• 1 & 1/2 cups carrot, grated
• 1/2 cup brown sugar
• 1/2 cup desiccated coconut
• 1/2 cup fresh grated coconut
• 1/4 tsp. cardamom powder
• 2 tbsp. chopped mixed nuts
• 1 tsp. rose water / kewra water
• 1 tbsp. ghee

          Heat ghee in a pan and sauté the carrots for 2 minutes. Add the sugar, desiccated coconut, cardamom powder and fresh coconut.

          Stir fry on a low flame till combined well and starts to thicken. Add the chopped nuts (leaving some to garnish) and rose water. Mix well and switch off the flame.

          Transfer to a plate and allow it to cool down a bit. Apply some ghee on your palm and form into small round balls. Garnish with the remaining nuts and chill to serve.