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.

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Carrot Balls In Creamy Float recipe - How to make Carrot Balls In Creamy Float

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Preparation Time:    Cooking Time:    Total Time:    
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Ingredients


For the koftas:
4 to 5 carrots, grated
1 potato, boiled and mashed
2 to 3 tsp crumbled paneer (cottage cheese)
1 tsp chilli powder
1 tsp salt
1 green chilli, finely chopped
1/2 tsp dried ginger (soonth) powder
1 to 2 tsp besan (Bengal gram flour) to bind
1 tsp butter
oil to deep fry

For the gravy:
1 cup curds (dahi)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
salt to taste
1 tsp besan (Bengal gram flour)
1 tsp sugar
1 tsp each of mustard seeds ( rai / sarson) and cumin seeds (jeera)
1 tsp carom seeds (ajwain) (optional)
1/2 cup water
onion-ginger paste (made from 1 big sized onion and 1/2 " piece of ginger (adrak)

For garnishing :
coriander (dhania) leaves
cream
Method


Method:

    Method:
  1. For the koftas take a frying pan put butter in it .
  2. When butter melts put the grated carrot smmer for 2 minutes and cover and leave for 5 minutes on a low flame.
  3. When the carrot turns little soft remove the pan and let it cool.
  4. Mix the other ingredients except oil for deep fry.
  5. Make small balls out of it in the size of a ping pong ball.
  6. Heat the oil for deep-frying.
  7. Drop a little mixture in the oil to see whether it breaks or not.
  8. If it separates add little more of besan.
  9. Now deep-fry these balls till they turn brown in colour.
  10. Remove them from oil and let it cool.
  11. For the gravy take the curd add besan and sugar and blend it properly in a mixie.
  12. Now put the kadhai on the gas add butter in it.
  13. Put the mustard seeds, ajwain, cumin seeds and when they crackle add the onion paste to it fry it till oil separates
  14. Add chilli powder and haldi to it and put the curd mixture in the kadhai.
  15. Boil it for 5-7 minutes. but stir it with a spoon continuously so that curd does not separate.
  16. Add salt to taste. add water in it.
  17. When it cools drop the koftas in it and garnish it with cream and coriander leaves.


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This recipe was contributed by ranj_rungta on 19 Dec 2000


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