Carrot Milk Pudding Parfait

“Gajar ka Halwa
A winter’s dream,
Spiced & warm
Eaten with cream,
A treat for us
When we visit home,
To feel loved
And not hungry & lone,
A bite of Delhi
In an earthen pot,
Now transformed into
A NYC dessert shot,
Fancy, gourmet, cool?
Say what you might,
I still go back to the streets
On every golden bite.”

For the Milk Pudding (Halwa)
1 large carrot, grated
1 lt whole milk
1 green cardamom, crushed
½ cup brown sugar
4 butter biscuits
2 teaspoons coconut flakes
2 pitted dates, finely chopped (optional)
½ cup whipping cream
1 teaspoon maple syrup

In a deep pan, bring the milk and cardamom to boil. Once done, add the carrots and cook till they have softened. Add the sugar (adjust to taste) and cook uncovered on medium flame till all the liquid has been absorbed (around 1.5 hours). Stir occasionally to prevent the milk from sticking to the base or sides. In the end, turn heat to high and roast for a quick minute before taking it off the heat. Keep aside to cool.
Crush the biscuits and mix with the coconut flakes & chopped dates. In a separate cup, beat the cream till soft peaks form and fold in the maple syrup.
Layer the carrot halwa with the biscuit mixture in a tall glass, and top with a dollop of whipped cream.  

Try this scrumptious dessert at an upcoming 29. Tasting Party. Tickets available now!