Gajar Halwa and Rabri Platter with Gulab Jamun

Step 1: Prepare Gajar Halwa

In a large heavy-bottomed pan or kadai, heat 2 tbsp ghee. Add the grated carrots and sauté for 10-15 minutes on medium heat until their raw smell disappears and they soften slightly. Add milk and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 60-90 minutes until most of the milk has evaporated and the carrots are tender. Add sugar and the remaining 2 tbsp ghee. Continue to cook, stirring constantly, for another 10-15 minutes until the halwa thickens and starts to leave the sides of the pan. Stir in cardamom powder, crumbled khoya (if using), and half of the slivered/chopped nuts. Cook for 2-3 more minutes. Keep warm.

Step 2: Prepare Rabri

In another heavy-bottomed pan, pour 1.5 liters of full-fat milk. Bring it to a boil over medium-high heat, then reduce the heat to low. Let the milk simmer, stirring occasionally and scraping the cream (malai) that forms on the sides and pushing it back into the milk. Continue this process for 60-90 minutes, or until the milk reduces to about one-third of its original volume and becomes thick and creamy. Add sugar, cardamom powder, and saffron strands (if using). Stir well until sugar dissolves. Cook for another 5 minutes. Stir in chopped pistachios and almonds. Let it cool slightly, then chill in the refrigerator.

Step 3: Assemble the Platter

Take a large serving platter or a wide, shallow pan as shown in the video. On one side of the platter, spread the warm Gajar Halwa evenly. On the other side, spread the chilled Rabri, creating a distinct separation between the two sweets.

Step 4: Garnish and Serve

Carefully arrange the prepared yellow and pink Gulab Jamun pieces on top of the Rabri. Sprinkle the remaining almond slivers generously over both the Rabri and Gulab Jamun for an appealing presentation. The Gajar Halwa can be gently stirred with a spatula before serving to ensure even heating and texture.

• For best results, use full-fat milk for both Gajar Halwa and Rabri to achieve a rich, creamy texture.

• Adjust sugar levels according to your preference, as the sweetness of carrots can vary.

• Ensure the Gajar Halwa is cooked until all the milk has evaporated and it starts to leave the sides of the pan.

• Rabri should be simmered on low heat, stirring frequently, to prevent scorching and allow the milk to thicken and form layers of cream.

• Add a pinch of nutmeg or mace to the Gajar Halwa for a different aromatic profile.

• Incorporate other dried fruits like pistachios, cashews, or raisins into the halwa or rabri.

• Serve the platter warm or at room temperature, depending on preference.