500 grams home made paneer mashed well till no lumps remain
8 tbsp milk powder
10 Marie biscuits
4 tbsp butter
12 tbsp condensed milk ( sweetness according to the taste)
3 tbsp rose syrup
3 tbsp coco powder
1 tbsp chocolate sprinkles
300 grams carrots grated
1/2 cardamom powder
1 tbsp almond flakes
2 tsp ghee
1/2 cup hot water
2 tsp vegetable gelatine
Chocolate ganache for decoration
Sugar Gum paste lotus flower
For gajar halwa
Take a vessel add grated carrots, ghee, 2 tbsp milk powder, cardamom powder, 4 tbsp condensed milk. Mix all the ingredients and let it cook on a low flame stirring occasionally till all the ingredients incorporates with each other and starts to live the sides of the vessel. Add almond flakes and keep it aside
For rose Sandesh
Take a vessel add 1/2 the paneer, 2 tbsp condensed milk, 2 tbsp milk powder. Cook the ingredients on the low flame stirring it occasionally for 5 minutes. Add rose syrup and cook it again for another 5 to 8 minutes. Add the rose petals and keep it aside.
For chocolate Sandesh
Take a vessel add remaining paneer, 2 tbsp milk powder, coco powder, 4 tbsp condensed milk. Mix well and cook on slow flame for 10 minutes stirring it occasionally. Take of the flame and add chocolate sprinkles and keep it aside.
For the base
Grind Marie biscuits with 2 tbsp condensed milk, butter and milk powder.
Take hot water and add vegetable gelatine and mix it well till no lumps remains.
Add 2 tbsp gelatine water to gajar halwa, rose and chocolate Sandesh and mix well.
Take a 8 inch spring form pan. Keep it on the cake board. Add the Marie biscuit mixture on the base. Level it well. Add the next layer gajar halwa and spread the mixture to level it. Now add chocolate Sandesh and level it. Add the last top layer rose Sandesh and spread the mixture to level it. Refrigerate it for 6 to 8 hours. Take the cake out of the mould and decorate it with chocolate ganache and add a sugar gum paste lotus and sugar lace for decoration.
You can decorate as per your choice too.