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A glass jar containing layers of gajar halwa tiramisu, topped with dried rose petals.
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Gajar Halwa Tiramisu (Carrot Halwa Tiramisu)

Make gajar halwa tiramisu with layers of carrot halwa, rose mascarpone cream, and ladyfingers. An easy make-ahead dessert for any occasion.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Indian Fusion
Diet: Vegetarian
Servings: 8 servings
Author: Nisha Kapur

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!

Nutrition

Calories: 398kcal | Carbohydrates: 32g | Protein: 8g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 120mg | Potassium: 450mg | Fiber: 2g | Sugar: 23g | Vitamin A: 11342IU | Vitamin C: 4mg | Calcium: 217mg | Iron: 1mg