CARROT RASMALAI

Prep Time : 15 mins

Cooking Time : 15 mins

Serve : 4

INGREDIENTS 

For carrot balls

Carrot - 2

Paneer - 1/2 cup

Sugar - 1 tbsp

Ghee - 2 tbsp

Milk - 1/2 cup

For rasmalai 

Milk - 1 liter

Sugar - 4 tbsp

Cardamom powder - 1/4 tsp

METHOD 

Wash, peel and chop the carrots
. Pressure cook the chopped carrots and milk.
 When cooker release the whistle turn off the flame. Once cooled, open the lid.
Simmer the flame and stir continuously till it gets thick

Heat ghee in a pan and now add carrot and paneer and two tbsp sugar and saute until thick.

Once cooled now we make the ball and steam for ten mins.

Boil one ltr milk in a heavy bottom vessel.
Once boiled keep in a low flame.
Stir in between thickening the milk.
Cook well till it gets thick.
Add saffron strands and 1/4 cup of sugar and mix well.
Drop the carrot rasgulla balls into the thick milk.
Add cardamom powder and mix well.
Keep in the freeze for two hours.
Serve chilled.