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Photo of Palak mousse with gajar ka halwa topped with beetroot ladoo by Debjani Dutta at BetterButter
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Palak mousse with gajar ka halwa topped with beetroot ladoo

Dec-28-2018
Debjani Dutta
20 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Egg-free
  • Medium
  • Fusion
  • Dessert
  • Healthy

Ingredients Serving: 3

  1. For palak/spinach mousse :
  2. 1 cup thicken blanched spinach puree
  3. 1 cup full fat milk
  4. 1/4 cup sugar
  5. 1/2 Tsp Vanilla essence
  6. 1 tsp unflavored gelatine
  7. 2 cups heavy whipping cream
  8. For gajar ka halwa:
  9. 3 nos carrots , medium size
  10. 1/2 cup full fat milk
  11. 3/4 cup sugar
  12. 4-5 tbsp chopped dry fruits
  13. 1/2 tsp green cardamom powder
  14. 1 tbsp clarified butter /ghee
  15. 1 cup grated Mawa
  16. For beetroot ladoo:
  17. 1/2 cup grated beetroot
  18. 1/4 cup desiccated coconut powder
  19. 1/2 cup Sugar
  20. 1/4 cup mawa
  21. 1/4 tsp Green cardamom powder
  22. 1 tsp clarified butter/ghee

Instructions

  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.

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