Category: Dessert
Cuisine: Indian
Some recipes begin with curiosity in the kitchen. This one started with a simple thought. What if carrots could turn into jamuns?
Instead of the usual khoya or bread base, we cooked fresh carrot puree slowly with ghee until it turned rich and thick. Rolled into soft balls and dropped into saffron rabdi, the result is a dessert that feels both familiar and new. A playful, sweet where vegetables quietly transform into something festive.
500 g carrot
¼ cup sugar
3 cardamom pods
2 to 3 tbsp rava
¼ cup saffron milk
½ cup condensed milk
Chopped nuts
Cardamom powder
Preparation Time: 20 min
Cooking Time: 30 min
Peel and chop the carrots. Blend them with a little milk and cardamom until smooth to form a carrot puree.
Heat the ghee in a pan and add the carrot puree. Cook on medium flame, stirring continuously so the mixture does not stick to the pan.
Add rava and continue cooking. As it cooks, the mixture will start thickening and slowly leave the sides of the pan.
Add sugar and cook on a low flame until the mixture becomes thick enough to hold its shape. Turn off the heat and allow it to cool slightly.
In another pan, bring the milk to a gentle boil. Add saffron milk, condensed milk, chopped nuts, and cardamom. Simmer until the milk thickens to a creamy rabdi consistency.
Take small portions of the carrot mixture and roll them into smooth balls.
Place the carrot jamuns gently into the warm rabdi. Let them soak for a few minutes so they absorb the flavours.
Garnish with chopped nuts and a few saffron strands. Serve warm or chilled and enjoy your Carrot Jamun with Rabdi.
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