Carrot Crêpes With Rabadi ( Eggless Desserts Recipe)
by Tarla Dalal
Added to 9 cookbooks
This recipe has been viewed 11998 times
East meets west in this blending of desserts! carrot halwa, an all-time favourite indian sweet, is rolled within freshly made crêpes, topped with thickened milk, and baked! a hot serving of carrot crêpes with rabdi is a delicacy everybody will relish. You can prepare the crêpes, halwa and rabdi a day in advance and refrigerate them. When you wish to serve the crêpes, dip the box of refrigerated crêpes in hot water for at least two minutes.
- Steam the carrots in a steamer over boiling water for 4 to 5 minutes. Keep aside.
- Heat the ghee in a kadhai, add the carrots and sauté on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the sugar, mix well and cook on a medium flame for 5 to 7 minutes or till the water is almost absorbed, while stirring continuously.
- Add the milk powder and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
- Sprinkle the almonds and cardamom powder on top and mix well mix well and keep aside.
- Divide the halwa into 6 equql portions and keep aside.
- Place a crêpe on a dry flat surface, spread a portion of the carrot halwa on one end of the crêpe and roll it up tightly.
- Repeat the same procedure to make 9 more stuffed crêpes.
- Arrange the crêpes on a baking dish, spread the rabadi evenly on top of crêpes and bake in a pre-heated oven at 200ºc (400ºf) for 5 to 10 minutes.
- Serve hot garnished with almonds.
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