To make the Gajar Ka Halwa Laddus -
Heat ghee in a pan and saute the carrots for a minute or two on a low flame. Transfer to a pressure cooker. Add milk and pressure cook for 2-3 whistles.
Transfer to a non -stick pan and add the pedas, sugar, almonds and cardamom powder. Keep stirring on a low flame till the halwa thickens and leaves the sides of the pan.
Switch off the flame and add the kewra water. After it has cooled down, form them into laddus and keep aside.
To make Sooji Ki Kheer -
Heat ghee in a pan and add the cardamoms and bay leaves, followed by the semolina. Fry on a medium flame till you get a nice aroma.
Now add the sugar, chopped nuts, milk, pinch of salt and cardamom powder. Keep on stirring on a low flame till it thickens to a desired pouring consistency. Set aside to cool down a little.
To serve hot or cold - Pour some sooji ki kheer in an individual bowl and place a gajar halwa ladoo on it. Add some chopped nuts and sugar sprinkles and serve as an after meal dessert.
