Fusion Food Recipe | 21 Dec 2022 | Recipes: Garjarela Cream Tarts & Prawn Biryani | Chef Mahnoor Malik

Ingredients For The Carrot Halwa

• Clarified butter 2 tbsp
• Carrots 2½ cups, grated
• Sweetened condensed milk ⅔ cup
• Almonds 2 tbsp, chopped
• Golden raisins 2 tbsp
• Cardamom powder ½ tsp
• Salt a pinch

For The Vanilla-Orange Custard

• Whole milk 2 cups
• Corn starch 3 tbsp
• Sugar ¼ cup
• Vanilla extract 1 tsp
• Fresh orange zest 2 tbsp (from a large orange)
• Butter 1 tbsp

For Base

• Cookies as required
• Butter tart base as required
• Butter Paper as required
• Ice cream optional

Method
Carrot Halwa: Melt the clarified butter in a large skillet over medium heat. Add the carrots and sauté for 4-5 minutes, stirring often.
Then add the condensed milk, almonds, raisins, cardamom powder and a pinch of salt. Cook till carrots are tender and almost all the liquid is absorbed. Taste and adjust sweetness if desired. Keep stirring every now and then.
Once all the milk has been absorbed, keep stirring the halwa continuously till it begins to leave the sides of the pan and starts chasing the ladle. The halwa will be thick and glossy now. Remove from heat and set aside to cool.
Vanilla-Orange Custard: Mix the corn starch in ¼ cup of milk. Set aside.
Heat the remaining milk in a deep saucepan. When the milk just begins to boil, add the corn starch slurry and sugar. Keep cooking, whisking the mixture constantly. In 4-5 minutes, the custard will start to thicken and turn glossy. Add agar agar powder.
Now add the vanilla extract, orange zest and butter. Whisk well for a few seconds till butter is melted. Remove from heat and set aside to cool. Custard will thicken further once cool.
Carrot Halwa Tarts: mix cold butter and crushed biscuits together place butter paper in tart add in mix shape and freeze to make a shape
In a medium-sized mixing bowl, mix the carrot halwa with half the amount of custard. You will need roughly 2 cups of halwa and 1 cup of custard.
Once crust is sufficiently chilled, fill the tart pans with this mixture. Bake for 10 to 15 minutes or chill the tarts.
Remove from oven and cool slightly on a wire rack. Carefully remove the tarts from the tart pans. Serve warm tarts or cold with a dollop of the custard on top.

Ingredients For The Rice

• Basmati rice 2 ½ cups
• Green cardamoms 4 small
• Black cardamoms 2 large
• Cinnamon stick 2-inch piece
• Bay leaves 2 (optional)
• Salt to taste

For The Prawn Masala

• Prawns peeled and pre-cooked 1kg
• Finely sliced onion 3
• Crushed garlic 2 tsp
• Ginger knob peeled and crushed 1-inch piece
• Cumin powder 1 tsp
• Coriander powder 2 tsp
• Red chili flakes 2 tsp
• Turmeric powder ½ tsp
• Tomatoes roughly chopped 3
• Green chillies 2
• Fresh cilantro finely chopped 5 tbsp
• Mint leaves as required
• Coconut milk ½ cup
• Rooh screw pine 2 to 4 drops
• Food colour yellow red a pinch
• Saffron threads 1 tsp (Optional)
• Lemon slices as required