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Gajar halwa is one of my favorite Indian desserts, and I couldn’t stop thinking about what would happen if it met tiramisu. Imagine cardamom-scented carrot halwa layered with rose-infused whipped mascarpone. Between the layers, dip ladyfingers in cardamom-rose evaporated milk. Finish it with chopped walnuts and edible rose petals. Make it at least a day ahead so the flavors can marry. My husband and friends tried it and loved it!
gajar halwa tiramisu: an indian & Italian classic in one
My gajar halwa tiramisu is amazing! I love gajar halwa and wanted to build a dessert around its flavors. Enter tiramisu.
Recipe Testing
I tested this recipe twice. The first time, I didn’t cook the gajar halwa long enough, so the carrot flavor wasn’t concentrated. I also made the whipped mascarpone far too sweet, which drowned out the halwa. On top of that, I followed traditional tiramisu and used two layers of ladyfingers dipped in cardamom flavored evaporated milk, each topped with creamy mascarpone. That overshadowed the gajar halwa completely.
My husband loved it both times, but he’s a sucker for anything sweet. Lol. My friends were more honest. They told me the cream layer was too dominant, and the gajar halwa got lost, so I redid the whole recipe. My friends loved the second version, and my husband said, “Nisha, you nailed it.”
The second time, I cooked the halwa until it absorbed all the moisture, which made the carrot flavor stand out. I cut back the sugar in the mascarpone and used just one layer of ladyfingers with a light layer of whipped mascarpone. Then came a generous layer of gajar halwa, a regular layer of whipped mascarpone, and a topping of chopped walnuts.
Make-Ahead & Storage Tips
For the best results, refrigerate this dessert for at least 24 hours. I tried it after 6 hours, and while it was good, the flavors need a full day to meld. Cover the dessert tightly with plastic wrap. It keeps in the refrigerator for up to 3 days.
Ingredients
- Ladyfingers – I used biscotti savoiardi ladyfingers from Natural Nectar. You can find them at Whole Foods.
- Edible Rose Petals – You can find edible rose petals on Amazon.
- Rosewater – You can find rosewater on Amazon or at an Indian grocery store.
*See the recipe card below for full information on ingredients and quantities.*
Tips for the best gajar halwa tiramisu
- Gajar Halwa – Don’t rush it. Cook the grated carrots in ghee for at least 5 minutes, until they deepen in color. Add the milk and cook until it has fully evaporated, then stir in the sugar. The sugar releases more moisture, so cook it down again until no moisture remains.
- Mascarpone – Use it at room temperature but still cool. Whisk for just 10 seconds, since overmixing makes it grainy.
- Heavy Cream – Beat it to stiff peaks. Softer peaks will deflate the mascarpone layer.
- Cool Halwa: Let it cool completely before layering. Warm halwa melts the mascarpone and turns the layers messy.
- Ladyfingers: Dip each one in the cardamom-rose evaporated milk for less than a second, per side. A longer dip turns them mushy.
Let’s Make GAJAR HALWA TIRAMISU
- Dry Roast Walnuts.
Toast the walnuts in ghee, until lightly browned. Set aside to cool and roughly chop the walnuts.
- Make Carrot Halwa Layer
Sauté the grated carrots in ghee until it changes color. Add the milk and cook until the moisture has evaporated. Add the sugar and cardamom, then cook until dry again. Add in the chopped walnuts and turn off the heat.
- Make the Whipped Cream.
Beat the cold heavy cream with cardamom, rose water, and vanilla until stiff peaks form.
- Prepare the Mascarpone Layer
In a separate bowl, whisk the room-temperature mascarpone for about 10 seconds, just until smooth. Gently fold in the whipped cream in batches. Set aside.
- Prepare the Soaking Mixture
Combine all the soaking ingredients – evaporated milk, cardamom, and rose water – in a shallow bowl and mix well.
- Assemble Gajar Halwa Tiramisu
Quickly dip the ladyfingers in the milk mixture and arrange them in a single layer in your serving dish. Top with a thin layer of the mascarpone cream, then a generous layer of carrot halwa, and finish with another layer of mascarpone cream. Garnish with a little more carrot halwa, chopped walnuts, and edible rose petals.
Gajar Halwa Tiramisu (Carrot Halwa Tiramisu)
INGREDIENTS
Dry Roast Walnuts
- 1 tbsp ghee
- 1/2 cup California walnuts, reserve 3 tbsp for garnish
Carrot Halwa Layer
- 2 tbsp ghee
- 4 cups carrots, finely shredded & packed (10 carrots)
- 3 cups whole milk – cook 10-12 minutes
- 1/2 cup sugar – cook 5-6 mins
- 1/2 tsp cardamom powder
- 5 tbsp California walnuts, roasted & roughly chopped
For Whipped Cream
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp cardamom powder
- 1/2 tsp rose water
- 1/4 tsp vanilla extract
For Whipped Mascarpone Layer
- 4 ounces mascarpone, room temperature, whisked for 10 seconds only
- Fold in whipped cream in 3 batches
For Soaking Mixture
- 1/2 cup evaporated milk
- 1/2 tsp cardamom
- 1/2 tbsp rose water
To Assemble (each individual trifle which serves 2)
- 6 ladyfingers, dipped in soaking mixture for 1 second
- Light layer of whipped mascarpone ~ roughly 1 mini scoop
- 5 mini scoops of gajar halwa
- 2 mini scoops of whipped mascarpone – more if needed
To Garnish
- 1 tsp of gajar halwa
- 3/4 tbsp of California Walnuts
- A few edible roses
INSTRUCTIONS
- Toast the walnuts: Dry-roast the California walnuts in 1 tbsp ghee for 3-5 minutes, until lightly browned. Set aside.
- Make the carrot halwa layer: Saute the grated carrots in ghee. Add the milk and cook for 10-12 minutes, or until all the moisture has evaporated. Add the sugar and cardamom. The carrots will release more moisture, so continue cooking for another 6 minutes, or until the mixture is dry. Stir in 5 tablespoons of chopped California walnuts. Mix and turn off the stove.
- Make the whipped cream: In a large bowl, combine the cold heavy cream, cardamom powder, rose water, and vanilla extract. Using an electric mixer, beat until stiff peaks form. This entire process will take about 5 minutes.
- Prepare the mascarpone layer: In a separate bowl, whisk the room-temperature mascarpone for about 10 seconds, just until smooth. Be careful not to overmix, as the mascarpone can become grainy. Gently fold in the whipped cream in batches until combined. Set aside.
- Prepare the soaking mixture: Combine all the soaking ingredients (evaporated milk, cardamom, and rose water) in a shallow bowl and mix well.
- Assemble the tiramisu: Quickly dip each ladyfinger into the milk mixture for less than a second. Arrange a layer of dipped ladyfingers in your serving dish. Spread a thin layer of the mascarpone mixture on top, followed by a generous layer of carrot halwa (about 5 mini scoops). Add another layer of the mascarpone mixture.
- Garnish: Top with a little more carrot halwa, chopped California walnuts, and edible rose petals.
- Chill: Refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld. Enjoy!
