• Prep Time 10-15 minutes
  • Cook Time 25-30 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Tart stuffed with gajar halwa and gulab jamun and served topped with ice cream.


  • Gajar halwa readymade – 2 cups
  • Toasts – 24 no small
  • Arrowroot biscuits – 20-24 no
  • Brown sugar – 1/2 cup
  • Butter – 1/4 cup + 1 tsp
  • Chopped walnuts – 1 tbsp
  • Chopped almonds – 1 tbsp
  • Chopped pistachios – 1 tbsp
  • Gulab jamuns (without sugar syrup) – 20-24 no small
  • Butterscotch ice cream – 500 grams



  1. Preheat the oven at 180 degrees.
  2. Grind together toasts, arrowroot biscuits, brown sugar, 1/4 cup butter and transfer the mixture into a bowl.
  3. Spread the mixture in a 10 inch tart mould. Line the mould evenly with the mixture, keeping the sides a little thick.
  4. Bake in a pre heated oven for 12 minutes. Remove from the oven, separate from the mould and set aside.
  5. Heat the remaining butter in a non stick pan. Add walnuts, almonds, pistachios and sauté for 1-2 minutes till light brown. Transfer the mixture in a bowl and set aside.
  6. Heat gajar halwa in the same pan and cook till evenly warm. Switch off the heat, add gulab jamuns and mix well.
  7. Spread the gajar halwa mixture evenly in the ready tart.
  8. Cut the ice cream into big pieces and place it over the gajar halwa mixture.
  9. Garnish with the sautéed nuts and serve immediately.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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