Carrots are a winter favorite and can be enjoyed in various forms, from tangy pickles to savory dishes and sweet treats like carrot halwa and kheer. However, instead of sticking to the usual recipes, why not try something new this season? Winter often brings cravings for sweets, and today we’re sharing an exciting recipe for Carrot Rasmalai. This creamy and flavorful dessert is easy to make and so delicious that you’ll want to prepare it repeatedly. Let’s dive into this simple and delightful recipe.
Ingredients for Carrot Rasmalai
To prepare this delectable Carrot Rasmalai, you’ll need the following ingredients:
- Carrots: 300 grams (peeled and chopped)
- Desi Ghee: 1 tablespoon
- Dry Fruits: Chopped almonds, cashews, pistachios, raisins (as per your choice)
- Sugar: As required
- Boiled Milk: 300 ml
- Semolina (Sooji): 150 grams
- Milk Powder: 1 tablespoon
- Saffron Milk: 1 tablespoon (soak saffron strands in warm milk)
- Cardamom Powder: 1 teaspoon
- Full Cream Milk: 1 liter (for rasmalai syrup)
How to Make Carrot Rasmalai
Step 1: Prepare the Carrot Mixture
- Wash and peel the carrots, then chop them into small pieces.
- Blend the chopped carrots into a fine paste using a mixer. Avoid adding water during this process.
- Heat a pan on medium flame, add a tablespoon of desi ghee, and sauté the carrot paste for 4-5 minutes until its water evaporates. Stir continuously.
- When the water evaporates, and the color of the paste changes, add chopped dry fruits and sugar. Mix well until the sugar dissolves.
- Add 1.5 cups of boiled milk to the mixture, followed by 2/3 cup of semolina (sooji). Cook on low flame, stirring continuously.
- After 2-3 minutes, the mixture will form a soft dough. Turn off the flame, cover the pan, and let it set for 10 minutes.
Step 2: Prepare the Rabri for Rasmalai
- Heat a liter of full cream milk in a deep pan. Bring it to a boil.
- Add milk powder, saffron milk, sugar, and chopped dry fruits to the boiling milk.
- Simmer the milk on low flame, stirring occasionally, until it thickens to a creamy consistency. Once ready, let it cool to room temperature.
Step 3: Shape and Cook the Rasmalai
- Take the carrot and semolina mixture and knead it into a soft dough.
- Shape the dough into small, flat discs.
- Steam these discs in a steamer or over boiling water for 10-15 minutes until cooked.
Step 4: Assemble the Carrot Rasmalai
- Place the steamed carrot discs in a serving dish.
- Pour the cooled rabri generously over the discs.
- Refrigerate the assembled dish for 10-15 minutes to let the flavors set.
Serve and Enjoy!
Your soft, melt-in-the-mouth Carrot Rasmalai is now ready to serve. Enjoy this chilled, creamy dessert and savor the unique combination of flavors that make winter even more delightful!
