GULABJAMUN IN CARROT BURFI

Prep Time : 45 mins
Cooking Time : 60 mins
Serve  : 8

INGREDIENTS
For carrot burfi
Carrot/gajar  -  2 kg
Milk  -  2 liter
Mawa/whole dried milk  -  1/2 cup
Clarified butter  -   4 tbsp
Sugar  -  1/2 cup
Cardamom powder   -  1/4 tsp
For gulabjamun
Whole dried milk / mawa   - 2 cup
Cottage cheese / paneer     - 1 cup
All purpose flour / maida  -   2 tbsp
Milk      - 4 tbsp
 Clarified butter / ghee    - 1 tbsp
Sugar      - 1 cup
Water  -  1 and 1/2 cup
Cardamom powder   -  1/4 tsp
Baking powder  -  a pinch
Oil    -   for frying

METHOD
For carrot burfi
Wash and chop the carrot.
Pressure cook the chopped carrot and milk.
When cooker release the whistle switch off the flame.
Once cooled,open the lid.
Heat clarified butter in a pan and transfer the carrot
 Stir continuously till thick.
Simmer the flame,when the mixture(milk and carrot) gets dried add mawa and sugar and saute for 4 - 5 mins.
Add cardamom powder and dry fruits and mix well.
Spread  in the grease plate and after two hours cut in a square shape
For gulabjamun
Grate the mawa /whole dried milk and cottage cheese / paneer and mix well.
We mash the cottage cheese / paneer and mawa /whole dried milk very well and make a soft and smooth dough.
Add all purpose flour / maida,baking powder,milk and clarified butter/ghee and mix well.
Divide the dough in equal size balls.
Roll each balls between your palms.
All the balls are made in the same way.
Heat enough oil in a pan for deep frying.
Fry the gulab jamun on low heat till golden brown.
Drain in paper napkin.
Again heat the pan.
Add sugar and water till sugar disloves.
Keep it medium flame for 8 - 10 mins.
When it gets stick it means syrup is ready add cardamom powder.
Place the gulab jamun in the sugar syrup.
After two hours squeeze the gulabjamun and cut into two pieces and place in the middle of the carrot burfi