Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake. Super delicious and melt in mouth cashew halwa which taste so delicious. It is so rich and make a decadent sweet. Take saffron in a bowl, add few spoonful of milk and let it steep.

Once all the moisture is evaporated, add ghee and mix well Finally add some pistachios, cashew nuts and almonds. Gajar ka halwa is ready to be served. This is one of the best methods to make carrot halwa. You can have Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake using 16 ingredients and 16 steps. Here is how you cook it.

Ingredients of Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake

1. You need 2 of medium size carrot for Halwa.
2. You need 200 ml of full fat milk.
3. You need 1/2 cup of sugar.
4. You need 4 tablespoon of condensed milk.
5. Prepare 2 of cardamom (powdered).
6. You need 3 tablespoon of ghee.
7. It’s 4 of Cashew (powdered).
8. You need 4 of Cashew Apple peeled and cut into pieces for Phirni.
9. It’s 1 of fistful jeeraga sambha rice.
10. Prepare 1 litre of full fat milk.
11. Prepare 1 1/4 cup of sugar.
12. It’s 40 gms of condensed milk.
13. Prepare 4 of cardamom (powdered).
14. You need 135 gms of whipping cream.
15. It’s 7 gms of Agar agar.
16. Prepare 8 of fried cashew nuts powdered.

These popular breakfast sandwiches get a healthy makeover with the added convenience of making a big batch and freezing them for a quick, grab-and-go breakfast. In a frying pan, heat the ghee and add the carrot mixture. Cook, stirring, until the mixture turns a golden brown, then remove it from the heat. It can be eaten warm or at room temperature.

Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake step by step

1. For making carrot Halwa,peel the skin and grate carrot and keep it aside. In a heavy bottomed kadhai add ghee and saute grated carrot on a medium heat..
2. Now add full fat milk and let it cook for few minutes. Now add sugar to it and mix well until it dissolve well..
3. Add condensed milk and give a stir. Let it thicken in consistency. Now add ghee to it and mix well on low medium heat. Finally add cardamom powder and transfer into a bowl..
4. Fry Cashew nuts in little ghee and garnish it on top. Let cool. Carrot Halwa insert is ready..
5. For making Cahew Apple Phirni,soak rice in water for few minutes and grind into coarse powder..
6. Peel the skin of Cahew apple and cut into small pieces as shown..
7. Bloom agar agar with enough water and keep it aside..
8. In a heavy bottomed vessel add full fat milk and let it boil for few minutes. To it add coarsely ground rice to it and mix well. Wait till the coarse rice powder cook well. Then add sugar and condensed milk to it and mix well. Then add cashew powder and cardamom powder and stir well till the consistency thickens..
9. Now add cashew apple pieces to the Phirni mixture and stir well. Then add bloomed agar agar and mix until it dissolve well. Cashew Apple Phirni is ready. Let it cool..
10. Whip whipping cream to stiff peaks..
11. Once cashew apple phirni is cooled down to warm heat, add to the whipped cream and gently fold in..
12. Wipe clean small Bundt silicone mould with a soft cloth. Fill the Cashew apple phirni mousse filling half in the mould as shown. Freeze the mould for 20 minutes until it is slightly set..
13. Meanwhile make cooled carrot Halwa into small ring shape as shown. Place the ring shaped carrot Halwa to the slightly set cashew apple mousse and press gently to mousse..
14. Now cover the carrot Halwa insert with the cashew apple mousse filling and level it evenly..
15. Freeze the silicone mould overnight to set hard rock. Carefully remove from the mould and garnish with sliced almonds and Pistachio's. Before serving cut Carrot Halwa in a Frozen Cashew Apple Phirni Mousse Cake with a serrated knife and top Almond and Pistachio's..
16. Yummy, delectable authentic Indian traditional sweets with a French twist of making into mousse cake with an insert is completely my way of innovative idea. It's a must try dessert by everyone..

Decorate it with cashews or crushed pistachios. Stir in grated carrots and apples until just combined and pour into baking pan. The cake was extremely moist, and not overly sweet. The frosting was very rich and sweet with a lemon bite. I used light cream cheese, and had to use more confectioners' sugar than stated to get a spreadable texture.