Gajar Halwa and Carrot Cake

Gajjar Halwa

2 Cups Grated Carrots 
1/2 cup tasty wheat 
2 1/4 Cup Milk 
1 Tsp Cardamom Powder 
1/4 Cup Ghee / Melted Butter 
1 Cup Cream 
4 Eggs 
1/4 Cup Crushed Flaked Almonds 
Yellow Food Colouring 

Method: 
Melt butter on medium heat.

Add tasty wheat and keep stirring until it turns into a beige colour. In a separate bowl off the heat, whisk together your eggs, milk and cardamom powder. Add it to your pot and stir vigorously on a low heat. Once it starts to combine, increase the heat to medium and keep mixing. The texture will thicken to a porridge like texture. You can then add in your cream, condensed milk and almonds. You may use yellow food colouring to alter the colour to your liking. I like to use yellow and red for this halwa because I want it to match a carrot colour. Keep stirring until it forms a thick lumpy texture. Be careful to not overcook it to a point where it dries out and starts separating. 

Carrot Cake

Bowl A:
300 g sugar
300g oil 
4 eggs

Bowl 2: 
250g grated carrots 
150g pecan nuts 
1 tin strained crushed pineapple 

Bowl 3:
375g cake flour 
1 1/2 tsp bicarb
2 tsp baking powder 
1 tsp cinnamon 
Pinch salt

Method: 
Combine each bowl separately. Add bowl 1 to Bowl 2 and combine. Then add bowl 3 and mix well. 

Bake on 160 for 35 minutes in a cake ring tin or 15-20 min for cupcakes. 

White Chocolate Mousse: 

200g White Chocolate 
2 Eggs 
250g cream 
4 g powder gelatine 
15 ml cold water 

Method: 
Add your water to the gelatine powder and let it bloom. 

Chop up white chocolate and melt it in the microwave. Whisk together the cream and eggs. Melt the bloomed gelatine in the microwave for 3 seconds bursts. You would need to do this about 3 times until there’s no powder left and everything is dissolved. Add this warm gelatine liquid and warm melted chocolate to your eggs and cream and mix it all together. 

Set it into your moulds and let it set overnight in a fridge or for 3-4 hours in a freezer.