This is my Favorite Spring n Festive Indian Season Dessert. It looks as pretty as delicious it tastes.
I’ve always been a fan of Gajar Halwa Pudding (Layered Indian Carrot Pudding) !! And till date my mom’s recipe is my favorite (which I’m sharing here today) just to give it an extra touch, I’m layering it between whipped cream flavored with saffron+almond. The end result is a delicious gooey dessert that pleases all age group. I’m especially excited to share this Gajar ka Halwa with Almond-Saffron Cream recipe for our ‘ HOLI SPECIAL ‘ – The Festival of Colors (which is one of the biggest Indian festival, celebrated by Indians all across the globe).
Infact we do have a couple of ‘Holi Color Celebrations’ in Bay Area. For the ‘Holi Festival’ we have two main things ‘Colors’ & ‘Desserts’!!! It’s a festival where we just eat, make merry and celebrate with friends n family. Mostly we make a dessert called ‘Gujiya Recipe (Indian Dessert Empanadas) But this Holi, I’m making the Gajar Halwa Pudding. which we ALL Love n it’s also relished by our family/friends who are not a big fan of empanadas/gujiya but love to eat desserts.
Gajar Halwa Pudding recipe is very very very simple to make. Its just grated carrots cooked in pressure cooker or slow cooker with ‘ghee/butter’ with milk, dry fruits, green cardamom and sugar. For the Almond-Saffron Cream, we just need to whip some Heavy Cream with almond extract, chopped almonds, pistachio (you may skip or add as per choice) and some saffron. Once you have these two things ready, just layer as per choice in a serving bowl/glass and serve room temperature or cold.
Since, Holi always falls in start or spring where the temperature is kind of high in India, hence I love to serve it cold with some extra cream on top. ~ Enjoy this Wonderful Dessert with your Loved Ones & We Wish You a Happy n Colorful Holi ~ Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly on Instagram –> Connect with Me Here: Facebook / Pinterest / Instagram
