Gajar Ke Tukde
Ingredients:
- For the Pancakes
- 1 cup Milk
- 3 tbsp Flour
- 1 tbsp Sugar
- 1 tsp Butter
- 1 tsp Cinnamon powder
For the Carrot Pudding - 1 cup Milk
- 2 tbsps Sugar
- 1 tbsp Ghee
- 2 tbsp Milk Powder
- 300 gm Carrots, grated
- tsp Cardamom powder
- 2 tsps Almonds, chopped and crushed
For the Cottage Cheese - 2 tbsps Sugar
- Oil to grease the pan
- 200 gm Cottage Cheese
- 2 tsp Pistachios, chopped and crushed
For the Garnish - 2 tbsp Sweetened thick Milk
Method:
- In a bowl mix flour, sugar, cinnamon powder and butter. Now add milk and stir till it becomes the consistency or semi-pouring butter.
- Grease a pan and make pancakes. Keep aside.
- Put grated carrots in a pan on low heat till mixture from the carrots has dried up. Add milk and simmer till all the liquid has evaporated.
- Then add milk powder, sugar, cardamom powder and almonds and saute well.
- Add ghee and saute for another 5- 10 minutes. Remove from the heat and set aside.
- Combine cottage cheese and put into a pan and saute on low heat for 2-3 minutes.
- Add sugar and pistachios, saute again and take off heat.
- Arrange pancakes on the table and spread carrot pudding on them.
- Over this spread cooked cottage cheese and roll the pancakes tightly. Deep-freeze for an hour.
- Cut into slices and serve garnished with drops of rabdi.
