How to make Gajar Halwa and Gulab Jamun with Ice Cream -
Tart stuffed with gajar halwa and gulab jamun and served topped with ice cream.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Readymade Gajar Halwa, Gulab Jamuns (गुलाब जामुन)
Cuisine : Indian
Course : Desserts
You can also find more Desserts recipes like Guava Kheer Tutti Fruity Ice Cream Sharbati Shahi Tukda Aish El Saraya (Middle Eastern Dessert)
Gajar Halwa and Gulab Jamun with Ice Cream Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Gajar Halwa and Gulab Jamun with Ice Cream Recipe
Readymade Gajar Halwa 2 cups
Gulab Jamuns 20-24 small
Butterscotch ice cream 500 grams
Small toasts 24
Arrowroot biscuits 20-24
Brown sugar 1/2 cup
Butter 1/4 cup + 1 teaspoon
Walnuts chopped 1 tablespoon
Almonds chopped 1 tablespoon
Pistachios chopped 1 tablespoon
Method
Step 1
Preheat the oven to 180° C.
Step 2
Grind together toasts, arrowroot biscuits, brown sugar and ¼ cup butter and transfer the mixture into a bowl.
Step 3
Line a 10 inch tart mould evenly with the mixture, keeping the sides a little thicker.
Step 4
Bake in the preheated oven for 12 minutes. Remove from the oven, separate the pastry from the mould and set aside.
Step 5
Heat the remaining butter in a non-stick pan add walnuts, almonds and pistachios and sauté for 1-2 minutes or till light brown. Transfer the mixture into another bowl and set aside.
Step 6
Heat gajar halwa in the same pan till very warm. Switch off the heat, add gulab jamuns and mix well.
Step 7
Spread the gajar halwa-gulab jamun mixture evenly over the baked tart.
Step 8
Cut the ice cream into big pieces and place it over the gajar halwa mixture.
Step 9
Garnish with the sautéed nuts and serve immediately.
Nutrition Info
Calories : 5678 Kcal
Carbohydrates : 688.6 gm
Protein : 106 gm
Fat : 277.7 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
