Imagine transforming the comforting warmth of gajar ka halwa into a luxurious, creamy mousse just in time for the festive Diwali season! Introducing White Chocolate Gajar Mithai Mousse! Gajar Ka Halwa is a beloved traditional Indian dessert made from grated carrots cooked in milk, sugar, and ghee. On the other hand, White Chocolate Mousse is a light, airy, and rich dessert crafted from whipped cream, melted white chocolate, and sugar. When we combine these two delightful treats, we create a symphony of flavors, perfect for celebrating the festive spirit!
Table of Contents
About White Chocolate Gajar Mithai Mousse
White Chocolate Gajar Mithai Mousse is a luxurious dessert that seamlessly blends the classic flavors of Gajar Ka Halwa with the smooth richness of white chocolate. This delightful fusion features the comforting warmth of Indian mithai paired with the creamy sweetness of white chocolate, creating a light and airy mousse. It elegantly presents Indian sweets in a modern way. This culinary masterpiece is a must-try for those who love exploring new flavors!
Recipe Card
White Chocolate Gajar Mithai Mousse
White Chocolate Gajar Mithai Mousse is a luxurious dessert that seamlessly blends the classic flavors of Gajar Ka Halwa with the smooth richness of white chocolate. This delightful fusion features the comforting warmth of Indian mithai paired with the creamy sweetness of white chocolate, creating a light and airy mousse. It elegantly presents Indian sweets in a modern way. This culinary masterpiece is a must-try for those who love exploring new flavors!
Ingredients
- Large Carrots(shredded) - 175g/ 3 nos
- Coconut(shredded) - 41g/ 7 tbsp
- Milk - 500ml / 2 cups
- Cashews - 25g/ 1/4 cup
- Sugar(adjust to taste) - 65g/ 1/3 cup
- Whipping cream - 125ml/ 1/2 cup
- Whipping cream(to melt) - 62.5ml/ 1/4 cup
- White chocolate - 170g/ 1/2 cup
- Pistachios(garnish) - 4 to 5nos
Instructions
- Grate the carrots using a vegetable grater and set them aside.
- Use a coconut scraper to grate the coconut, or you can opt for store-bought shredded coconut.
- In a pan, dry roast the cashews until they develop brown patches. Dry roasting cashews involves toasting them without oil or moisture in a pan or oven to enhance their flavor.
- Then, add the roasted cashews to a mixer grinder and grind them into a fine powder.
- Combine the shredded carrots, milk, and coconut in a pressure cooker.
- Steam this mixture for 6 whistles until it reaches a mushy texture.
- You might see that some of the milk hasn’t been fully incorporated yet, so keep the stove on medium flame and stir until all the liquid is absorbed, resulting in a moist mixture.
- Add sugar to the mixture and mix well. As the sugar is water-based, it will release some water; continue mixing until you achieve a soggy, not liquid, texture.
- Finally, add the powdered cashew and ghee.
- Mix thoroughly before setting aside.
- Chop the white chocolate.
- Add the white chocolate to a bowl with ¼ cup of whipping cream.
- Melt it in the microwave for 30 seconds.
- Then, stir until you have a smooth, lump-free sauce.
- In a seperate bowl, pour the whipping cream and beat it with a handheld mixer until stiff peaks form. To learn more about whipping cream, visit our blog on whipped cream by clicking here.
- Next, pour the white chocolate sauce into the whipped cream.
- Gently fold the melted chocolate mixture into the whipped cream. To learn more about the folding technique, check out our blog on folding by clicking here.
- Transfer this mixture into a piping bag.
- Begin layering your glass or cup by adding a layer of the gajar mixture at the bottom,
- Followed by a layer of white chocolate mousse piped in and repeated with another layer of the gajar mixture.
- Then pipe some mousse on top for decoration as desired.
- Refrigerate the dessert for an hour before serving.
- Serve and enjoy!
Ingredients
- Large Carrots(shredded) - 175g/ 3 nos
- Coconut(shredded) - 41g/ 7 tbsp
- Milk - 500ml / 2 cups
- Cashews - 25g/ 1/4 cup
- Sugar(adjust to taste) - 65g/ 1/3 cup
- Whipping cream - 125ml/ 1/2 cup
- Whipping cream(to melt) - 62.5ml/ 1/4 cup
- White chocolate - 170g/ 1/2 cup
- Pistachios(garnish) - 4 to 5nos
Recommended Equipment / Tools
- Kadai
- Measuring Cups
- Measuring Spoons
- Bowls
- Knife
- Chopping Board
- Pressure Cooker
- Spatula
- Mixer Grinder
- Piping bag
- Nozzle
- Vegetable Grater
- Coconut Scraper
How To Make White Chocolate Gajar Mithai Mousse
Note: In the step-by-step directions shown here, I am showing the ingredient measurements for 6 small-sized servings of White Chocolate Gajar Mithai Mousse. You can easily scale the recipe up or down as per your needs.
1. Grate the carrots using a vegetable grater and set them aside.
2. Use a coconut scraper to grate the coconut, or you can opt for store-bought shredded coconut.
3. In a pan, dry roast the cashews until they develop brown patches. Dry roasting cashews involves toasting them without oil or moisture in a pan or oven to enhance their flavor.
4. Then, add the roasted cashews to a mixer grinder and grind them into a fine powder.
5. Combine the shredded carrots, milk, and coconut in a pressure cooker.
6. Steam this mixture for 6 whistles until it reaches a mushy texture.
To learn more about the folding technique, check out our blog on folding by clicking here.
FAQs
What if I do not have a pressure cooker?
If you don’t have a pressure cooker, you can steam the carrots and coconuts with the same method using a regular pot. Just make sure to cover it and cook until the carrots become soft.
What are the best garnishes for the recipe?
You can add a garnish using chopped nuts such as pistachios or almonds, fried rose petals, saffron strands, grated coconut, fresh mint leaves, or a drizzle of chocolate sauce.
Try this recipe with Ask Foods range of Baking Chocolates