Name: Karela/Bittergourd Halwa Pinwheels with Vanilla Custard recipe by Lata Lala at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For making karela halwa :; 1/2 cup peeled, deseeded, grated karela; 3 tsp clarified butter/ ghee; 3 tsp Dessicated coconut; 1/4 cup coconut milk; 4 tbsp sugar; Pinch of elaichi powder; Cashews 4 chopped; Dried Apricots 2 chopped; For base of pinwheels :; 150 gms condensed milk; 150 gms grated Paneer; Pinch of elaichi powder; To make Vanilla Custard :; Milk 1/2 liter+ 4 spoons cold milk; Sugar 3 spoons or more; Vanilla custard powder 3 tbsp; Mix chopped dry fruits; Dried and crushed rose petals

Ingredients Serving: 4

For making karela halwa :
1/2 cup peeled, deseeded, grated karela
3 tsp clarified butter/ ghee
3 tsp Dessicated coconut
1/4 cup coconut milk
4 tbsp sugar
Pinch of elaichi powder
Cashews 4 chopped
Dried Apricots 2 chopped
For base of pinwheels :
150 gms condensed milk
150 gms grated Paneer
Pinch of elaichi powder
To make Vanilla Custard :
Milk 1/2 liter+ 4 spoons cold milk
Sugar 3 spoons or more
Vanilla custard powder 3 tbsp
Mix chopped dry fruits
Dried and crushed rose petals

Instructions

Scrape karela/ bittergourd nicely
Deseed it
Apply salt inside and outside of karela to make it less bitter
Keep aside for 15 minutes
After 15 minutes wash it thoroughly so that juices of it with salt would wash away to make it less bitter
Pat it dry with kitchen towel
Now grate it or just grind in mixer
Remove the excess juices by pressing in between your palms.
Now take a non stick pan
Add clarified butter in the pan
Once it's heated add grated karela and saute it on slow flame
Stir continueosly till karela becomes soft
At this stage add coconut milk to it
Cook on slow flame and stir continueosly
Now add sugar Nd dessicated coconut
Add elaichi powder to it
Cook till all juices Nd sugar dissolves and it becomes lumpy
Before switching the flame off add chopped cashews and apricots
Taste the taste and adjust sugar accordingly
Mix it nicely and switch off the flame
Karela halwa is ready
For making pinwheels base :
In a nonstick pan add condensed milk and grated paneer
Cook it till it mixes nicely and everything comes together
It should be thick and lumpy
Add pinch of elaichi powder
Switch off the flame
Cool it
Now to assemble the pinwheels:
Roll the cooled Paneer +condensed milk mixture in round shape, in-between two plastic sheets/cling wrap
Remove the top of plastic wrap
Spread cooled karela halwa over paneer mix in thin layer
Now by pulling cling wrap from one end, roll it tight and secure the both ends by twisting the cling wrap
Keep in the fridge to chill for atleast 4 hours
Remove it from fridge and unwrap it
Cut into medium thick roundels
Put this back in fridge
To make Vanilla Custard :
Heat the half a liter milk in a non stick pan
Add 3 or more spoons of sugar
To this add Vanilla Custard powder which is dissolved in 4 spoons of cold milk
Continueosly keep stirring it till it becomes thick
Add chopped dry fruits in it
Remove it in a bowl and after a while sprinkle some sugar over it so that it will not form a thick layer over custard
Cool it a bit.
Serve Karela halwa pinwheels on bed of warm/cold Vanilla Custard.
Sprinkle some more chopped dry fruits.
Garnish with dried and crushed rose petals.

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