Gajar Mousse

About Gajar Mousse

Ingredients

• Carrots, grated 400 gms
• Sweet condensed milk 400 gms
• Fresh khoya, crumbled 100 gms
• Fresh cream 100 gms
• Pistachios, chopped ½ cup
• Green cardamom powder ½ tsp
• Almonds, chopped ½ cup

How to Make Gajar Mousse (Stepwise Photos)

Method

1. Take a deep non-stick pan, add carrots condensed milk and cook on medium heat, stirring, till the mixture comes to a boil.
2. Add khoya and keep stirring. Once the mixture thickens, add cream, mix and cook till all the ingredients blend properly.
3. Cool and transfer the mixture into a piping bag and chill in the refrigerator.
4. Spread some condensed milk in a plate and some pistachios in another plate. Dip the rims of martini glasses in condensed milk and then in pistachios.
5. Pipe the gajar mousse into the glasses. Sprinkle cardamom powder and almonds on top and serve.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps