For carrot Halwa: Take a carrot wash and grate and add in pan on medium gas, saute carrot and remove water until carrot becomes soft you can add sugar.

And add Cardamom powder and properly mix it until the carrot looks transparent now add milk and properly cook for few minutes.

When carrot absorbs all milk add dry fruits.

And close the gas.

After Halwa cools, add mava. Halwa is ready

For Rabri: Take pan on medium gas and add milk.

Furthermore, stir occasionally and get to a boil.

Also, reduce the flame to medium. and once a layer of cream is formed over the milk, stick it to sides of the vessel.

further, get the milk to boil again.

and repeat the gathering of cream to sides of Kadhai.

Repeat the process for at least 5 times or till milk reduces to one-third.

further, add sugar.

also add cardamom powder and saffron milk.

give a good mix and get the milk again to boil.

also scrape off the collected cream from sides.

And give a good stir. Transfer to a bowl and let it attain room temperature. Further, serve garnished with chopped dry fruits. finally serve rabri chilled or hot.

Praline: Take saucepan add sugar. sugar stir till it becomes brown.

When Sugar looks brown and proper melted you add chopped dry fruits and rose petals and pour in plate.

After cooling you can demould praline in plate and crush them.

For Gulab jamun-

In a bowl add paneer and mawa
Add maida. Slowly add milk, do not add all at once.

Start kneading the mix till it comes together like a dough Keep adding milk as kneaded. The dough should be smooth not grainy If you want to stuff kala jamun then measure and assemble ingredients.

Combine everything in a bowl and mix.

Jamun dough is ready.

Heat oil in a pan. Start frying the jamuns.

If you like them lighter in colour, fry until golden brown They will look like thisFor kala jamun fry on a low flame until black colour is attained Let's begin with preparing sugar syrup in a big pan, add sugar. Pour in water and lemon juice.

Bring it to boil on medium gas. Dip all jamuns pour in sugar syrup and soak for 1 hour and put in freeze.

For White chocolate tart-

Take 2 white chocolate compound and do melted double boiler method.

Chocolate is properly melted close gas and chocolate keep asides at room temperature.

So you can take tart mould and pour chocolate in tart and center side not add more chocolate because we make tart, give tart shape and set in the fridge for 2 minutes.

Chocolate is set in tart now so demould tart and combine the ingredients.

First layer Gajar halwa second layer rabari, third layer dry fruits praline and last put half gulab jamun in tart and garnish with silver balls and rose petals.