Gajar Ka Halwa is one of my favorite Indian desserts.. (after Gulab jamun🙈). This is a dessert that I have been preparing since a very young age, whenever I felt like having desserts. So experimenting a dessert with my favorite gajar ka Halwa toh Banta hai! 😝

Well, lotus spread and their biscuit are now my biggest obsession.. I try adding them in everything knowingly and unknowingly.. If I say that I am going to make some dessert the hubster keeps pestering me asking if I weren't adding lotus biscuits in it! Haha
So now you know! How much I love them. Contradictory to my liking of these yum lotus biscoff, I do not like to have them plain. I specifically like to have them in dessert. Not even with tea or coffee.

Now coming back to the invention of the trifle, like I said I had been craving carrot halwa since a while, so I made it and it's been quite a while now that this recipe has been sitting in my drafts! It was high time I put to some use for our Eid dessert ideas. I am that person who lovesss cooking and experimenting, but if you ask me what are you making for Eid or any other special occasion I just go blank as if I haven't cooked my entire life. Is it just me? Or is some one able to relate? Let me know in the comments below.
So, coming back to the recipe, I wanted my dessert to be nutty (meaning with nuts and tastes like it). For that I added 1/2 tsp of Almond extract, you may add vanilla extract or completely omit the step.

This trifle is basically layers of rich carrot halwa and luscious Lotus biscoff cream piped in and the chopped almonds in the carrot halwa plays with the textures making it even more scrumptious. This recipe is so easy and so versatile. Well, one thing I can assure you is that gajar ka Halwa and biscoff flavors go hand in hand.

Basically this is a dessert that I prepared when cravinga were at its highest. And that feeling of satisfaction is heavenly. This is dedicated to all lotus biscoff lovers. Advance Eid Mubarak wishes to everyone who is reading this. May Allah accept all our Qiyaam, Siyaam, our duaas and all our good deeds. May Allah make us amongst those who witness the next holy month of Ramadan. Taqqabal Allahu minna wa minkum. 🌹🎀🌹

Ingredients :

• 500 gms Indian Young carrots*, grated
• 2 tbsp pure ghee
• 2 cups milk (or 1 cup milk and 1/2 cup condensed milk)
• 1/2 cup sugar
• 1 tsp cardamom powder
• 4 tbsp chopped almonds
• 1 tbsp ghee (optional)

• 1 Sachet dream whip (whipped according to package instructions)
• 1/2 tsp vanilla/ almond extract (optional)
• 3 tbsp lotus biscoff spread
• 3 tbsp thick cream or fresh cream

1. In a heavy bottom pan bring the milk to a boil. Keep stirring in between, be careful not to burn it.
2. In a large skillet add 2 tbsp ghee and sautee the carrots until the color changes and water is evaporated .
3. Next pour half the milk and cook slowly, mixing in between and add rest and aloow to combine while mixing.
4. Now add 1/2 cup sugar and mix well and add condensed milk if adding.*
5. Finally when little moisture is left, add your cardamom powder and garnish with chopped almonds and your gajar ka halwa is ready. 
6. If your halwa doesn't come off your pan or you want that extra richness finish off by adding 1 tbsp ghee.
7. Now to prepare the lotus biscoff layer, whip the dream whip sachet according to package instructions and vanilla or almond essence (optional)
8. Add to it add melted and cooled lotus biscoff spread and add in your thick/fresh cream.
9. Fold everything gently.
10. Your lotus biscoff cream layer is ready!
11. Now time to aseemble. Add a few spoons of carrot halwa at the bottom of the desset glass/jar.
12. Next pipe the prepared lotus cream. Repeat the process until done.
13. Garnish with almonds and/ leftover gajar ka Halwa. 
    

• I could not get Indian carrots, but using Indian carrots is the best.
• You may use 2 cups whole fat milk or 1 cup milk and 1/2 cup condensed milk.
• You may sautee your almonds in ghee and add.
• If you do not like whipped cream, you may use 200 ml thick cream/fresh cream and add 3 tbsp powdered sugar and fold in the melted lotus spread.