Palak mousse with gajar ka halwa topped with beetroot ladoo | How to make Palak mousse with gajar ka halwa topped with beetroot ladoo

By Debjani Dutta  |  28th Dec 2018  |  
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  • Photo of Palak mousse with gajar ka halwa topped with beetroot ladoo by Debjani Dutta at BetterButter
Palak mousse with gajar ka halwa topped with beetroot ladooby Debjani Dutta
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

2

0

About Palak mousse with gajar ka halwa topped with beetroot ladoo Recipe

This dessert recipe is not only easy to make ,but it's fancy enough for party,Also lots of vegetables makes this dessert healthy in this chilled winter.

Palak mousse with gajar ka halwa topped with beetroot ladoo

Ingredients to make Palak mousse with gajar ka halwa topped with beetroot ladoo

  • For palak/spinach mousse :
  • 1 cup thicken blanched spinach puree
  • 1 cup full fat milk
  • 1/4 cup sugar
  • 1/2 Tsp Vanilla essence
  • 1 tsp unflavored gelatine
  • 2 cups heavy whipping cream
  • For gajar ka halwa:
  • 3 nos carrots , medium size
  • 1/2 cup full fat milk
  • 3/4 cup sugar
  • 4-5 tbsp chopped dry fruits
  • 1/2 tsp green cardamom powder
  • 1 tbsp clarified butter /ghee
  • 1 cup grated mawa
  • For beetroot ladoo:
  • 1/2 cup grated beetroot
  • 1/4 cup desiccated coconut powder
  • 1/2 cup sugar
  • 1/4 cup mawa
  • 1/4 tsp Green cardamom powder
  • 1 tsp clarified butter/ghee

How to make Palak mousse with gajar ka halwa topped with beetroot ladoo

  1. For palak /spinach mousse; in a bowl take 2 tbsp of water and sprinkle gelatine over it, keep aside for 5 minutes.
  2. Heat a non-stick pan, take blanched spinach puree and milk together, boil it in medium flame for 5-6 minutes ,stir it continuously.
  3. Add gelatine mixture and sugar ,cook it for a minute and put off the flame.
  4. Add vanilla essence ,let it cool down.
  5. Take chilled cream in a bowl , whipped it till soft peaks.
  6. Mix properly 2 tbsp of cream with the spinach mixture first .
  7. Then mix this mixture with the cream.
  8. Whipped it till fluffy and well combine.
  9. For gajar ka halwa; firstly grate the carrots in a food processor.
  10. Heat ghee in a non-stick pan ,add grated carrots ,cook it for couple of minutes ,add milk and cook it for 8-9 minutes or till it done .
  11. Add sugar ,now it become little bit watery ,put the flame high and sitr it continuously ,till it dry out
  12. Add mawa and green cardamom powder , combine it well and put off the flame.
  13. Add chopped dry fruits.
  14. Gajar ka halwa is ready,
  15. In a serving glass ,fill 1/3 glass with gajar ka halwa and equal quantity with palak/ spinach mousse ,put it in refrigerator for an hour to set.
  16. For beetroot ladoo; heat ghee in non-stick pan ,add grated beetroot and cook it in medium flame ,stir it continuously.
  17. Add desiccated coconut and sugar ,cook it till dry up.
  18. Add grated Mawa ,stir it continuously.
  19. Cook it till become sticky and hard to move ,add green cardamom powder and put off the flame.
  20. Make small balls from the warm mixture and roll it in desiccated coconut powder.
  21. For serving , take out the glass from the refrigerator topped with beetroot ladoo and serve it.

My Tip:

Can refrigerate upto 1-2 days.

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