To begin making the Gajar Halwa Shots, make the Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding) and Easy Gajar Halwa Recipe With Khoya Made In A Pressure Cooker before hand and keep it ready

*For the Basundi/Rabri To begin making the Basundi Recipe, we will first have to condense the milk

To do this, place the milk on high heat over a heavy bottomed saucepan and bring it boil

Add the sugar and stir continuously until the sugar dissolves

Once the sugar has dissolved and the milk is boiling vigorously for a few minutes reduce the heat to low and simmer the milk mixture stirring continuously until it is reduced to three fourths of its original quantity

The condensation will cause the cream from the milk to settle on the sides and bottom of the pan

Its important to keep scraping down the cream and adding it back to the condensing milk

The mixture will begin to thicken and get a creamy texture

It is important to make sure towards the end of the condensing process to be close to the stove monitoring the milk and stirring it continuously

The last stages are when the condensed milk can get burned at the bottom of the pan and completely alter the taste of the basundi

Note Again: During the process of condensation of the milk, keep stirring the cream that keep forms, as it will stick to the sides and bottom of of them pan, while stirring keep scrapping down the sides and bottom to prevent burning of the cream

Once the milk has reduced to half of its original quantity, turn off the heat

The Basundi (Rabri) is almost ready

All you have to do now is to stir in the cardamom powder and the finely chopped nuts

Transfer the Basundi (Rabri) to a serving dish and allow it to cool before you can refrigerate for 3-4 hours

*For the Shahi TukdaCut each bread slice into 4 triangles

Heat a saucepan on medium flame, add ghee, and place the bread triangles

Shallow fry on both sides till you get a deep golden colour

Remove from the pan and set aside

In another pan, combine sugar, water and rose water and bring to a single boil

Turn off the flame

Dip the fried bread slices in the sugar syrup, drain and set aside

*For the Gajar ka Halwa To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots

Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes

Sprinkle a little water and close the pressure cooker

Pressure cook the carrots for 1 whistle and turn off the flame

Allow the pressure to release naturally

In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity

Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar

Allow the khoya and sugar to melt and the whole milk mixture to come together

Now reduce the flame and transfer the cooked carrots into the milk

Continuously stir the milk and carrot mix, till you get a thick gajar halwa

Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir

Gajar Halwa is ready

To assemble the Shahi Tukda Gajar Halwa Shots With Rabri RecipeTo assemble the Gajar halwa shots dessert, fill the shot glasses with two tablespoons of gajar halwa, next top it with 1 tablespoon of rabri and place a sweet bread triangle on it

Garnish with chopped pistachios

Serve Shahi Tukda Gajar Halwa Shots With Rabri Recipe after a delightful North Indian meal that includes Kaju Butter Masala Recipe, Palak Raita and Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread) for a complete meal