- 2 tsp. Ghee
- 1 cup Chana/Khoya
- 1/3 cup Sugar
- 1/4 tbsp. Cardamom powder
- 2 tbsp. Semolina
- Add 2 tsp.ghee into a pan, add rest of the ingredients cook on low heat until waters evaporated. Take it off the pan when it will look like a dough.
- We will need a smooth dough so to get the right texture we might need to use food processor too.
For the outside part:
- 6 medium size Carrots, grated
- 1 tbsp. Ghee
- 2 Cardamom
- 2 Bay leaf
- 2 Cinnamon
- 1/3 cup sugar
- 1/4 cup Milk powder
- We will also use 2
table spoon Chana mixture which we made previously
- 2 tbsp. Rose water
- 2 tbsp. Pistachio,
- Add ghee into the pan and add whole garam masala and grated carrot when water evaporates add sugar. After few minutes add rest of the ingredients. Also sprinkle some rose water and chopped pistachio before turning off the gas. It’s basically carrot halwa.
- Don’t forget to take out the whole garam masala before you start to assemble the sweet. Let it cool.
- Now take a cling wrap or foil paper spread the carrot halwa evenly. Make cylinder shape log with the Chana mixture and roll it tightly with carrot halwa using the cling wrap or foil paper. Freeze it for 2 hours then cut into slices. You can decorate with silver vark.
can also make the same dessert using Gulab Jamun instead of Chana.
- 1/2 cup Milk powder
- 1/4 cup Flour
- 1 tbsp. Baking powder
- 1 tbsp. Ghee
- 1 Egg
FOR SUGAR SYRUP:
- 1 1/2 cups Sugar
- 4 cups Water
- 1/2 tbsp Cardamom
- Mix all the dry ingredients and then add ghee and egg. Knead it well.
- Make 8-9 small ball fry them on low heat. (When you first add the dough ball into the oil your oil temperature shouldn’t be too hot)
- Now make syrup by mixing and boiling sugar and water.
- When sugar syrup starts to boil add mishty (above made balls) and cover it straightaway with lid and cook on high heat for 7-8
mins cook another 5-7 mins on medium heat.
- Turn off the flame and serve warm.
Thank you Sarah for bringing in this beautiful dessert and being part of Global Ramadan Event – Joy From Fasting To Feasting – VIII’.