Carrot Rabdi

Carrot Rabdi

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Carrot Rabdi, carrots and khoya simmered in the milk to give a nice tasty rabdi.

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Carrot Rabdi recipe - How to make Carrot Rabdi



Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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1 tbsp ghee
1/2 cup grated carrot
10 cashewnuts (kaju)
50 gms mava (khoya)
500 ml milk
3/4 cup sugar
1 tsp cardamom (elaichi) powder

For The Garnish
1/2 tbsp roasted cashewnuts (kaju)
1/2 tbsp roasted raisins (kismis)
  1. Heat the ghee in a pan and cook the carrots, casewnuts for 2 minutes till the raw smell of the carrot goes and cashewnuts turns pink.
  2. Remove from flame and cool to room temperature.
  3. Grind the carrots- cashew mixture to a coarse paste by adding 2-3 tbsp of milk.Keep aside.
  4. In a deep vessel boil the milk, add the prepared carrot paste, khova and sugar, mix well and cook till the sugar dissolves and milk is little thicker, by stirring continuously.
  5. Remove from the flame add the cardamom powder and mix well.
  6. Serve hot garnish with roasted cashew and raisins.

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This recipe was contributed by Radha Hoizal on 05 May 2011
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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