Carrot Halwa Bar With Chocolate Ganache

Chocolate Ganache means mixture of chocolate and cream in French. This recipe is marriage of French and classic Indian sweet together. When I made this, I did not know that how it'll turn out, but let me assure you it was a great combination. Everyone who tasted it liked it.

I used lady fingers for the base of this bar. I have seen two types of lady fingers readly available in market; hard and soft. The hard one is used in Tiramisu, and soft is used in Tiramisu cake. One can also use pound cake for the base.


Ingredients:-

-- For Carrot Halwa

• 1 lb Carrot, grated
  
• 10-12 Cardamom, powderd
  
• 3 tbsp Ghee
  
• 1-1/4 cup Whole Milk
  
• 1 Cup Mawa/Khoya
  
• Hazel Nuts, chopped
  
• Sugar to taste
  

-- For Chocolate Ganache

• 1 cup Semi-Sweet Chocolate Chips
  
• 1 cup Heavy Cream
  
• 1-1/2 tsp Orange Zest
  
• 1/4 tsp Sweet Butter
  

-- Other Ingredients

• Ladyfingers, soft
  

Method:-

1. Heat ghee in heavy bottom pan, add grated carrots and cook for 6-8 minutes on medium-low heat.

2. Add warm milk, cardamom, and sugar. Mix well and cook until milk is absorbed 95%. Add khoya, and hazel nuts, keep stirring.

3. Cook for another 10 minutes.

4. Greese deep round plate with little ghee, and put all halwa in it. Let it cool completely.

-- For Chocolate Ganache


1. Heat cream in a saucepan on high heat and bring just to a boil.

2. Remove the pan from the heat and add chocolate chips, and butter in it.

3. Stir cream, butter, and chocolate until thoroughly mixed.

4. Add Orange zest and mix.

-- For Carrot Halwa Bar

1. Cut carrot halwa in size of lady fingers.

2. Dip half lady fingers in chocolate gnache. Then put halwa on top of it.

3. Refrigerate this bar for 40-45 minutes and serve.

Enjoy...