Gajar ka Halwa Trifle (Carrot Pudding)

1. Peel and grate the carrots.
2. Over a low flame cook the carrots in the milk until the liquid has evaporated (This will take almost two hours), stirring occasionally.
3. Once the mixture looks more like loose fudge add in the coconut cream and sugar and keep stirring as the sugar will release more liquid. The consistency needs to be drier rather than fudge like.
4. Mix in the cardamom and nuts and butter.
5. For the custard add in the cardamom powder and follow the instructions on the packet.
6. Assemble the trifle when ready to eat as its best served hot.
7. The halwa will solidify once cooled so you will need to warm it on a pan until the oil starts to release from it.
8. Assemble with layers of Halwa and custard and jam.
9. Sprinkle a few rose buds on top.