Crunchy Masti Delight


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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.

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Crunchy Masti Delight recipe - How to make Crunchy Masti Delight

Preparation Time:    Cooking Time:    Total Time:     5Makes 4 to 6 serving
Show me for serving


For The Semolina–carrot Halwa Layer
1/2 cup semolina (rava)
1 grated carrot
1/2 cup sugar
2-3 drops orange essence
1 tsp grated orange rind
a few strands of saffron (kesar) strands dissolved in 2 tbsp hot milk
2 tbsp ghee

For The Crunch Layer
1/2 cup mixed nuts (almonds , walnuts , pistachios)
1/3 cup sugar

For The Caramel Sauce
1/2 cup sugar
1/2 cup milk
fresh cream
1 tbsp butter

For Garnishing
amul chocolate garnish
edible silver balls

For The Crunch Layer

    For The Crunch Layer
  1. Grease a tray or thali with ghee and keep aside.
  2. Lightly dry roast all the nuts , cool and chop into pieces.
  3. Heat sugar in a pan and caramelize the sugar till light brown, add the chopped nuts, mix well quickly.
  4. Spread it on the prepared greased tray/thali and let it cool. Break into small pieces and keep aside.

For the Semolina–Carrot Halwa Layer

    For the Semolina–Carrot Halwa Layer
  1. Cook carrots and milk in a deep pan for 2-3 boils. Keep aside
  2. In a broad non-stick pan roast semolina in ghee till light pink in colour.
  3. Add prepared carrot milk, sugar and cook till thick.
  4. Add the orange essence, orange rind and ghee, mix well and keep aside

For the Caramel Sauce

    For the Caramel Sauce
  1. In a non-stick caramelize sugar till brown, remove from heat.
  2. Add butter, milk and cream, mix well.
  3. Return the pan to heat, cook while stirring continuously on low heat till thick. Keep aside to cool.
  4. The sauce will thicken as it cools. If it is too thick add little milk or cream.

How to proceed

    How to proceed
  1. Take shot glasses or serving bowls and fill them with semolina–carrot halwa till half full.
  2. Lightly pound the crunch and sprinkle on top of the semolina–carrot halwa.
  3. Finally top with caramel sauce and refrigerate to chill for 1 to 2 hours.
  4. Sprinkle pieces of crunch, insert chocolate garnish and sprinkle few silver balls and serve.

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This recipe was contributed by MEENA SAVLA on 30 Aug 2016

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