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Soft, juicy Carrot Rasmalai made with suji & fresh carrots 🥕💛 A unique festive dessert that’s rich, creamy and absolutely irresistible! Save this recipe and try it for your next celebration ✨
Chefadora AI has the answer - timers, swaps, step-by-step help.
Grind carrots with sugar and ½ cup milk into a smooth paste. Reserve 2 tbsp puree for milk.
Heat ghee, add carrot puree, suji, milk, and milk powder. Cook on low flame until thick and non-sticky.
Cool slightly, shape into small balls, and steam for 5–7 minutes.
Boil milk, add reserved carrot puree. Add sugar, cardamom, and almonds. Simmer for 5–6 minutes.
Add steamed carrot balls to milk and cook for 2–3 minutes on low flame.
Chill for 1–2 hours and serve cold.
Tastes even better when chilled overnight.
Perfect dessert for festivals and special occasions.
Can I use a different type of milk?
Yes, you can use any full-fat milk or plant-based milk for a dairy-free option, but the texture and flavor may vary.
Can I make this dessert ahead of time?
Yes, it tastes even better when chilled overnight, making it a great make-ahead dessert.
Can I substitute sugar with a healthier alternative?
Yes, you can use alternatives like honey or jaggery, but adjust the quantity to suit your taste.
How do I ensure the carrot balls don’t fall apart?
Make sure the mixture is thick and non-sticky before shaping the balls and steam them properly.
Can I add other nuts or flavorings?
Yes, you can add pistachios, saffron, or other nuts to enhance the flavor.
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