Carrot Balls In Creamy Float
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You would have never known that a simple dessert recipe can be made so appealing in looks and delicious in taste until you prepared the Carrot balls in creamy float. The grated carrot balls are floated in a creamy mixture and served cold decorate with chopped nuts, chocolate chips or fresh fruits.
- For the koftas take a frying pan put butter in it .
- When butter melts put the grated carrot smmer for 2 minutes and cover and leave for 5 minutes on a low flame.
- When the carrot turns little soft remove the pan and let it cool.
- Mix the other ingredients except oil for deep fry.
- Make small balls out of it in the size of a ping pong ball.
- Heat the oil for deep-frying.
- Drop a little mixture in the oil to see whether it breaks or not.
- If it separates add little more of besan.
- Now deep-fry these balls till they turn brown in colour.
- Remove them from oil and let it cool.
- For the gravy take the curd add besan and sugar and blend it properly in a mixie.
- Now put the kadhai on the gas add butter in it.
- Put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste to it fry it till oil separates
- Add chilli powder and haldi to it and put the curd mixture in the kadhai.
- Boil it for 5-7 minutes. but stir it with a spoon continuously so that curd does not separate.
- Add salt to taste. add water in it.
- When it cools drop the koftas in it and garnish it with cream and coriander leaves.
This recipe was contributed by ranj_rungta on 19 Dec 2000
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