CARROT SONDESH

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 8

INGREDIENTS

Carrot - 500 gms
Beetroot paste - 2 tbsp
Milk -   1 cup
Mawa - 1 cup
Sugar  - 1/2 cup
Ghee - 2 tbsp
Green cardamom powder - 1/4 tsp
Chana - 1 cup
Ghee - 1 tbsp
Suji -  2 tsp
Milkmaid - 1/4 cup
Sugar - 2 tbsp
Cardamom powder - 1/4 tsp

METHOD

Wash, peel and chop the carrots
. Pressure cook the chopped carrots, 2 tbsp beetroot  paste 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

Add 1 tbsp beetroot paste and mixed well.
. Add   ghee and mix well
. When the mixture (carrot and milk) gets dried, add mawa and saute for 4-5 minutes.

Again mixed beetroot paste and mixed well.
Add cardamom powder and mix well
Take a pan add ghee and two tsp suji and saute for few mins. now add chana and sugar and mix it well.
Add milkmaid and  and cook on low heat until consistency thickness.
Add cardamom powder and mix it well.
Turn off the flame  and knead to a roll.
Place the knead rolled chana/cottage cheese on the edge of the carrot and roll inward.
Cut into pieces and garnish with pistachios.
Enjoy.