Carrot Halwa Jelly

Puree the grated carrot, adding as little water as possible till you get a smooth paste. I was able to get 87g puree from the carrots.

In a small saucepan, combine the puree, remaining water, sugar and agar agar powder. Check that it's sweeter than you want, because sweetness will reduce as the jelly sets and cools.

Transfer to the stove and bring to a slow boil while stirring continuously to prevent burning. Stir in the cardamom powder.

Divide into ice-cube trays/molds, filling only halfway.

Refrigerate to set while you prepare the top layer.

Extract juice from the carrots adding a little water to aid the blending. Press through a sieve to remove pulp. (I got 106g of carrot juice)

In a small saucepan, combine the carrot juice, sugar and agar agar powder. Bring to a slow boil while stirring continuously.

Once it starts to boil, remove from heat and stir in the cardamom powder.

Take the ice-cube tray from the refrigerator and top the set bottom layer with the roasted cashews. Pour over the hot carrot juice.

Move into the refrigerator to set and chill until ready to serve.

Puree the mint leaves with the lemon juice and water. Run through a sieve to remove any pulp.

In a small saucepan, combine the lemon-mint juice, sugar (to taste) and agar agar powder.

Bring to a boil, stirring continuously. Remove from heat and stir in the food color.

Pour on a wide plate and let set in the refrigerator,

Once set, blend back to a liquid and run through a sieve. Use a piping bag to pipe small designs on the plate you are serving the Carrot Halwa Jelly in.