Edible carrot halwa cups served with ice cream and gulab jamoon

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Preparation time : 15 minutes
Cooking time       : 30 minutes + 4 hours setting time in the freezer
Serves                 : 8 members


Combining three classic desserts together to be served as one is what is done here in style. I am sure most of the households in India celebrate festival’s with carrot halwa and gulab jamoon. Here I have made edible cups with the carrot halwa, topped it with a scoop of icecream and garnished it with a mini gulab jamoon. This match made in heaven divine combination is a never fail killer trio. As I was writing the recipe, I had my friends help me out. The entire gang was drooling and excited about it. They still have not got their share. I am yet to treat them. I was not very confident with making the edible cups with carrot halwa but believe me it’s easier to make than to be imagined as a hard task to master.I assure you any where served it will be a super hit. To more edgy recipes that can be done at home in restaurant style.. let’s do a hip hip hurray and celebrate the dessert.

Edible carrot halwa  cups served with ice cram and gulab jamoon


Carrots 6 peeled and grated
Ghee1/2 cup
Sugar1 cup
Salta pinch
Fresh cream1 teaspoon
Milk Kova2 tablespoons
Cardamom powder1/4 teaspoon
Almonds, Cashew nuts and pistachiofew peeled and chopped
Milk1/4 litter
Vanilla essenceone drop
Mini Gulab jamoon10
Vanilla flavour ice cream 3 cups

Other things needed

  • muffin baking tin
  • Cling film


  • Heat ghee, add the chopped nuts and fry to golden in colour. Add the grated carrots and milk.
  • Cook to done. Reduce the moisture by boiling further to get a dry consistency mixture.
  • Add sugar, cream, milk Kova and cardamom powder. Boil further for 10 to  15 minutes until moist but thick.
  • Remove from heat and cool completely.
  • Line each cup cake mould with cling film making sure it is around 1/2 centi meter above the muffin mould so it’s easy for you to lift and peel once the cups are set.
  • Grease each muffin dent with ghee on top of the cling film.
  • Drop two tablespoons of cooled carrot halwa into each muffin lined dent.
  • With your hands press in the bottom and all around in equal thickness to get a cup shape. Place this muffin tin in the freezer  for four hours or more to set.
  • Just before serving, remove the muffin tray from the freezer.
  • Peel the set cups out of the cling films. Place in a serving plate.
  • Top with a scoop of ice cream inside the carrot halwa cups. Place a mini gulab jamoon in the centre of the ice cream and serve immediately in style.