Gajar Ka Halwa Stuffed Rasmalai
Mash paneer
with hand for at least 6 minutes to make a smooth dough. Alongside take a pan
and add sugar and water together and bring to boil to make syrup for cooking ras
malai. Make small balls of paneer dough and flatten, add to boiling sugar
syrup, cover, and cook for 10 minutes on medium heat. Remove and keep aside to
cool. In another pan pour in the milk and Nestlé MILKMAID, bring to a boil, and
reduce to half. Turn off the flame, add saffron and cardamom powder, and mix
well. Allow to cool. In a bowl grate the carrot. Take a pan, put ghee and
cardamom add the grated carrot and milk. Allow it to boil and add sugar, mewa,
and nuts. Take out the Rasgullas from sugar syrup and squeeze gently to remove
the sugar syrup. Then slit the rasamali from one side and stuff the gajar ka
halwa and put them into saffron ras, Garnish with chopped pistachio and serve chilled.
INGREDIENTS
|
Recipe Book |
|||
|
Sl No |
Ingredient |
Qty |
Uom |
|
1 |
Milk |
1.0 |
Ltr |
|
2 |
Sugar |
0.50 |
Kg |
|
3 |
Water |
1.0 |
Ltr |
|
4 |
Cardamom |
0.3 |
Kg |
|
5 |
Pistachio |
0.10 |
Kg |
|
6 |
Saffron |
0.25 |
Nos |
|
7 |
Maida |
0.1 |
Kg |
|
8 |
Almond |
0.5 |
Kg |
|
9 |
Vinegar |
0.10 |
Ltr |
|
10 |
Carrot |
0.50 |
Kg |
|
11 |
Mewa |
0.25 |
Kg |
|
12 |
Ghee |
0.50 |
Ltr |
