Crunchy Masti Delight
by MEENA SAVLA
This recipe has been viewed 1431 times
Crunchy Masti Delight is a combination of suji and carrot halwa with a twist adding a orange flavour to it and the ‘Crunch’ is all time favourite “Mix Nut Chikki”. The Caramel Sauce topping adds an extra star to this Indian Fussion Dessert.
- Grease a tray or thali with ghee and keep aside.
- Lightly dry roast all the nuts , cool and chop into pieces.
- Heat sugar in a pan and caramelize the sugar till light brown, add the chopped nuts, mix well quickly.
- Spread it on the prepared greased tray/thali and let it cool. Break into small pieces and keep aside.
- Cook carrots and milk in a deep pan for 2-3 boils. Keep aside
- In a broad non-stick pan roast semolina in ghee till light pink in colour.
- Add prepared carrot milk, sugar and cook till thick.
- Add the orange essence, orange rind and ghee, mix well and keep aside
- In a non-stick caramelize sugar till brown, remove from heat.
- Add butter, milk and cream, mix well.
- Return the pan to heat, cook while stirring continuously on low heat till thick. Keep aside to cool.
- The sauce will thicken as it cools. If it is too thick add little milk or cream.
- Take shot glasses or serving bowls and fill them with semolina–carrot halwa till half full.
- Lightly pound the crunch and sprinkle on top of the semolina–carrot halwa.
- Finally top with caramel sauce and refrigerate to chill for 1 to 2 hours.
- Sprinkle pieces of crunch, insert chocolate garnish and sprinkle few silver balls and serve.
This recipe was contributed by MEENA SAVLA on 30 Aug 2016
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