Fusion Delight is a deceptively simple name that Hetal has thought of for this dessert par excellence. First, it is a superb amalgamation of tastes we love; Gajar ka Halwa and Apple Cinnamon Sauce. Then there are the various textures; the Gajar ka Halwa with a bit of a bite, super smooth Apple sauce, and a crunchy biscuit base!
It is not surprising that this recipe of Hetal’s won her a contest hosted by the popular blog Manjula’s Kitchen. The moment I saw the recipe, I wanted to taste it and hassled Hetal about it. Hetal being Hetal made it for our family this past week. 🙂
Also try Hetal’s Kela Methi ki Sabzi!
This recipe and its execution is so so representative of Hetal. She is a talented person of hidden depths who is a perfectionist to the core. There is not a thing I have seen Hetal do that is short of perfect. Coming back to Hetal’s culinary skills, I have relished many a dish cooked by Hetal and I can tell you that each one had me ooh-ing and aah-ing.
I am privileged to present Hetal’s winning recipe on my blog. Thank you, Hetal!
I thought the love and affection that Hetal infused this recipe with makes it the perfect recipe for Valentine’s Day!
In Hetal’s own word, “My Fusion Delight pie is a great way to enjoy almost a healthy and guilt free desert. This pie is consists of several layers of delightful goodness that is sure to please most everyone. Give it a try.”
Preparation Time: 30 min
Cooking Time: 40 min
Yield: 12 X Cup Cake Size Portions or 1 X 8″ Round/Square Shape
Ingredients for Gajar ka Halwa
- Grated carrots – 3 Cups
- Milk – 1 Cup
- Sweetened Condensed Milk – 1/2 Cup
Method to Make Gajar ka Halwa
- Mix all ingredients together in a heavy bottom vessel.
- Cook over medium heat till the carrots are cooked and the mix attains the texture of a thick pudding.
Ingredients for the Base
- Powdered Digestive Biscuits – 1.5 Cups
- Powdered Sugar – 1 tbsp
- Butter – 2 tbsp
- Milk – A Few Drops
Method to Make the Base
- Mix all the ingredients in a bowl.
Ingredients for Apple Cinnamon Sauce
- Apple Pulp – 4 Cups
- Sugar – 1/2 Cup
- Ground Cinnamon – 2 tsp
Method to Make the Apple Cinnamon Sauce
- Combine apple pulp and sugar.
- Cook on high flame till the mix reduces by half.
- Add cinnamon powder.
- Mix well.
- Let the sauce cool to room temperature.
Ingredients for Garnish
- Crushed Pistachios – 1/4 cup
Putting It All Together
- Layer the bottom of the tray or muffin cups with the digestive biscuit mix.
- Press lightly with a spoon to form a firm base.
- Spread a thin layer of the cinnamon-spiced apple sauce on top of the base.
- Spoon all the Gajar Halwa evenly as the next layer.
- Press lightly with a spoon to form a smooth layer.
- Sprinkle some crushed pistachios on top of the Gajar Ka Halwa.
- Decorate with the remaining apple-cinnamon sauce.
Very interesting. I feel like this would be easy to make vegan too!
Excellent dish there. Loved it.
This looks so yummy and very easy too!
Indeed, it is!
Wow awesome innovation Aruna:-) lot of delicious things put together
And easy to make too! Actually, I am spared all the trouble since I can bother Hetal 😀
With friends like you and Hetal, I never run short of desserts. 🙂
You are so humble dear:-) you are great inspiration to me
It sounds so good but doesn’t seem that easy to make.
I love experimenting too so will definitely try it out soon 🙂
Don’t be intimated by the recipe, Riya! It is actually quite simple. When you make Gajar Halwa, keep some aside and that is a great starting point. 😀
The apple sauce is the wow factor in the recipe. Beautiful fusion 🙂
That sounds awesome!
Very interesting dish – would love to taste it 🙂
Wow, love this fusion dish Aruna! Best of both worlds 🙂
This is a triple delight, rich treat! If I have the patients to make all that I would be the happiest person. Please pass me a bite!
Wooooooooooooow dis is killer post uffffff want to hve right now
I am in the process of preparing this dessert. When i prepared the apple cinnamon sauce , the sauce did not seem to thicken although i reduced it by more than half. I followed your measurements. I left it to cool and got it to room temperature but still did not thicken. Where did i go wrong.Now i have used apple p[ulp along with brown sugar and water to make a thick sauce. Will this work
Sorry for the delayed reply. I have been travelling and am just back. I hope you were able to resolve the problem. In any case, Let me ask Hetal what the problem could be.
Although i used the fresh apple , used the blender and got a pulpy paste which i eventually used. But I would like to know which juice was used, since the sauce above looks quite appetising .
Hi Suvhita,
I spoke to Hetal and looks like she used Apple Pulp and not juice. I am sorry for the mistake in the recipe and all the inconvenience it cause you. The lesson I learnt is that Guest Posts should be tested by me before I post them.
I hope you liked the dessert.
My apologies again.
Aruna
Thanks soooo much for your prompt reply. Yes it was tasty with the pulp although the colour was slightly darker than what is shown in the picture. Apple juice despite boiling does not give the thicker consistency. Thanks once again and i will again prepare it. Its a recipe for keeps
Good that the result was something you relished. 🙂