Gajar Ka Halwa Bowls With Paan Mousse

by Rupal Khandelwal

Guests are coming over or just want to amaze the family? Why not turn the centuries-old, all-time favourite Gajar Ka Halwa or grated carrot dessert into something new. Are we changing something or adding anything new to the gajar ka halwa? Then the answer is, NO!

In this recipe, we will be making small bowls from gajar ka halwa by simply freezing them into the freezer for 6 hours and then fill them with prepared mousse. You can use your plain gajar ka halwa for making these bowls but just make sure they have slightly extra fat and hold shape.

Ensure that the halwa holds shape like the ladoos hold shape. Set the halwa into any of your favourite moulds, and place it in the freezer for 6 hours.

In the meantime, prepare paan mousse by simply crushing some leaves into a blender and making a fine paste. Mix the paan paste with whipped cream and set it to chill in fridge till further usage. After this carefully take out the prepared halwa bowls and fill them with the prepared paan mousse and your no-cook dessert is ready. Want to eat it, no need to warm the halwa anymore. Just serve this and satisfy your appetite.

Gajar Ka Halwa Bowls With Paan Mousse

Guests are coming over or just want to amaze the family? Why not turn the centuries-old, all-time favourite Gajar Ka Halwa or grated… Food carrot dessert, gajar ka halwa, carrot, gajar dessert, dessert, Indian dessert, artistic cooking, paan mousse, paan, betel leaves, betel mousse, traditional Indian sweet, upvas recipes, fasting, no cooking dessert, vegetarian European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 4.5/5
( 2 voted )


    Gajar Ka Halwa

  • ½ kg Carrots
  • 2 Cups of Milk
  • ½ Cup of Sugar
  • ½ tsp Cardamom Powder
  • 2 tbsp Ghee
  • Paan Mousse

  • Crushed Paan Leaves: 5-6
  • Fennel Seeds: 1 tsp
  • Gulkand: 1 tbsp
  • Cardamom Powder: 1/2 tsp
  • Water: 1/2 cup
  • Whipping cream: 1 cup
  • Green Food Colour: 2 drops



  • Wash and peel carrots then grate them in a food processor or with a hand grater


  • Bring milk to boil in a heavy-bottomed pan or deep pan.
  • Add grated carrots and cook on medium flame stirring in intervals.
  • After the milk evaporates completely add sugar and stir.
  • After mixing sugar, sugar will leave moisture and turn halwa mushy. After half of the moisture evaporates add in the ghee and stir till the moisture evaporates completely.
  • Sprinkle with cardamom powder and mix.


  • Take the crushed paan leaves, fennel seeds,  gulkand, cardamom powder and add some water.

  • Grind the mixture to make a paste.

  • Whip the cream till its thick and forms soft peaks and then add the paan mixture to it.

  • Add food colouring and mix well.


  • Fill gajar ka halwa into moulds (any of your choice) with space in between for filling mousse and place them in the freezer for 6 hours to set.
  • Place paan mousse into the fridge as well to chill.
  • Take out gajar halwa bowls from moulds carefully with soft hands, fill them with mousse and serve cold, topped with cherry or nuts of your choice.

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1 comment

Sarvesh August 27, 2020 - 12:44 pm

Seems like something worth trying!


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