Maneet puts her own spin on her granny's dessert pudding by layering carrot cake and halwa!
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Halwa Carrot Cake
DISH THANKS TO MANEET CHAUHAN
Level: Intermediate
Total: 2 hr 35 min
Active: 1 hr
Yield: 8 to 10 servings

Active ingredients

Carrot Cake:

Nonstick cooking spray, for greasing the pan
1 1/4 cups vegetable oil
1 cup gently packed brown sugar
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
2 cups all-purpose flour
2 teaspoons chai masala powder
2 teaspoons baking powder
1/2 teaspoon great sea salt
3 cups peeled and grated carrots
1 cup coarsely chopped pecans
1/2 cup sliced dates

Halwa:

5 cups milk
1 3/4 pounds carrots, peeled and grated
1/4 teaspoon ground green cardamom
A few hairs saffron
2 ounces raisins
4 tablespoons ghee or clarified butter
2 ounces almonds, sliced
2 ounces cashews, sliced
2 ounces pistachios, chopped
1/2 cup grated paneer
One 14-ounce can condensed milk
1 to 2 tablespoons granulated sugar

Assembly:

4 to 6 cups sweetened whipped cream
1/4 cup pistachio dust or really carefully crushed pistachios
1 cup edible flowers
1 to 2 sheets edible gold leaf

Directions

Unique equipment: a pastry bag

For the carrot cake: Preheat the oven to 350 degrees F and grease a 9-inch springform cake pan.

In a bowl, blend the oil, sugars, vanilla and egg together up until integrated.

In a medium bowl, blend the flour, chai masala powder, baking powder and salt till well blended. Add the dry active ingredients to a stand mixer fitted with a paddle accessory and include the carrots, nuts and dates. Turn the stand mixer on stir and slowly add the liquid ingredients up until just combined.

Put the batter into the prepared pan. Bake until the top of the cake is springy when touched and a toothpick placed in the center comes out tidy, 35 to 45 minutes. Enable to cool.

For the halwa: Add the milk, carrots, cardamom powder and saffron to a big Dutch oven or heavy-bottomed pot and bring to a boil over medium heat. Reduce the heat, then include the raisins and cook, stirring periodically, until the milk dries up and the raw smell of the carrot disappears, another 15 to 20 minutes.

On the other hand, include the ghee to a small saute pan over medium heat and allow to melt. Include the almonds, cashews and pistachios and stir to coat in the ghee. Enable to toast, stirring frequently, about 5 minutes.

Include the paneer, toasted nuts, condensed milk and granulated sugar to the pot with the milk mixture and stir to integrate. Pour the mix onto sheet trays to cool quickly, then cool to cool totally.

For the assembly: Eliminate the cake from the pan and split into two layers horizontally. Put 1 cake layer back into the springform pan to help with filling the cake. Put 1 cup of the whipped cream into a pastry bag and line the rim of the cake with whipped cream. Fill the middle of the cake with the halwa. Top with the remaining cake layer, then frost the whole cake with the staying whipped cream. Garnish the cake with the pistachio dust, edible flowers and gold leaf. Slice and serve.

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Maneet Chauhan's Halwa Carrot Cake|Guy's Cattle ranch Kitchen area|Food Network