Tasting platter of Mithai

Gajar halwa

Ingredients:

          1 cup grated carrot

          3 cardamom pods

          3 cloves

          1 cup milk

          ¼ cup sugar

          2 tbsp. butter or ghee

          1 tbsp. sliced almonds

Method

In a pan combine milk and grated carrots. On a low to medium flame, bring the whole mixture to a boil and then simmer. While the mixture is simmering on a low flame, keep on stirring in between. When the milk has 75% reduced, add the butter or ghee, sugar and cardamom to the mixture. Add the almonds towards the end until all the milk is evaporated. switch off the burner. Set aside.

Step 2: Mascarpone cream

Ingredients:

3 tbsp. mascarpone

1 tbsp. icing sugar

Method:

Combine all ingredients together in a bowl. Transfer on a pipping bag and set aside.

Step 3: Puff pastry

          200 g puff pastry

Method:

Roll the puff pastry, 3 mm thick. Cut into triangle shapes and brush with butter or ghee. Using a preheated oven to 180 degrees C, cook the pastry 10 to 15 minutes until golden brown. Set aside.

Step 4: To assemble

On a single puff pastry triangle, pipe the mascarpone cream (alternatively using a spoon, dollop the cream on top of the pastry), layer a teaspoon of the carrot and finally top it over with slivers of almonds. Repeat over the rest of the pastry triangles.