Gajar ke Rasgulle

Gajar ke Rasgulle is a unique and delightful fusion dessert made using carrots (gajar) and the traditional rasgulla technique. Here’s a simple recipe to try this innovative sweet dish

Ingredients

For the Carrot Rasgulla:

2 liters full-fat milk
2 cups grated carrots
2 tablespoons lemon juice or vinegar (for curdling the milk)
Ice cubes (to stop the curdling process)
1 cup sugar
4 cups water
4-5 cardamom pods (crushed)

For Garnishing:

Chopped pistachios and almonds
A few saffron strands (optional)

Instructions

1. Prepare the Carrot Paneer (Chhena):

Heat the milk in a heavy-bottomed pan and bring it to a boil.
Add the grated carrots and cook for 5-7 minutes until slightly softened.
Gradually add lemon juice or vinegar, stirring continuously, until the milk curdles completely.
Remove from heat and strain the curdled milk using a muslin cloth to separate the paneer (chhena).
Wash the chhena under cold water to remove any sourness, then press gently to remove excess water.

2. Knead the Chhena:

Transfer the chhena-carrot mixture to a flat surface and knead for 8-10 minutes until it becomes smooth and free of lumps.
Divide the mixture into small portions and shape them into smooth balls (rasgulla).

3. Prepare the Sugar Syrup:

In a large pot, mix water and sugar, and bring it to a boil. Add crushed cardamom pods for flavor.
Once the syrup is boiling, gently add the rasgulla balls. Cover and cook for 15-20 minutes on medium heat. The balls will expand as they cook.

4. Cool and Serve:

Let the rasgullas cool in the syrup. You can refrigerate them for a few hours for a chilled treat.
Garnish with chopped nuts and saffron strands before serving.

Enjoy this colorful and innovative dessert at festivals or special occasions!

Tips

Here are some tips to ensure your Gajar ke Rasgulle turn out perfect:

Milk and Paneer Preparation

Use Full-Fat Milk: Always use full-fat milk for making chhena (paneer) as it yields softer rasgullas.
Strain Properly: After curdling the milk, rinse the chhena under cold water thoroughly to remove the tangy taste of lemon or vinegar.
Right Texture: The chhena should be moist but not watery. Squeeze out the excess water gently, ensuring it retains enough moisture for smooth kneading.

Carrots

Finely Grate the Carrots: Use a fine grater for the carrots to ensure they blend well with the chhena. Larger pieces may interfere with the smooth texture of the rasgullas.
Cook the Carrots Slightly: Cooking the grated carrots in milk helps soften them and remove any raw flavor, making the rasgullas tastier.

Kneading and Shaping

Knead Thoroughly: Knead the chhena and carrots until the mixture is smooth and pliable. This step ensures the rasgullas don't break while cooking.
Smooth Balls: Roll the mixture into smooth, crack-free balls. Any cracks may cause them to disintegrate in the sugar syrup.

Sugar Syrup

Consistency Matters: The sugar syrup should be watery, not thick. A 1:4 sugar-to-water ratio works best.
Boiling Syrup: Always add the rasgulla balls to boiling syrup. This ensures they cook evenly and puff up properly.

Cooking Tips

Don't Overcrowd: Cook the rasgullas in a large pot with enough space to allow them to expand.
Cover and Cook: Keep the pot covered while cooking to maintain consistent heat and ensure even puffing of the rasgullas.

Serving and Storage

Chill Before Serving: For the best flavor, let the rasgullas soak in the syrup for at least 4-6 hours, preferably overnight, before serving.
Garnish Well: Top with saffron, pistachios, or almonds for enhanced taste and presentation.

By following these tips, your Gajar ke Rasgulle will be soft, spongy, and flavorful!