Gajar ki Rasmalai Recipe: Move Over Gajar ka Halwa!

Winter in India is synonymous with red carrots, but if you are tired of the usual halwa, it’s time to try something royal. Gajar ki Rasmalai is a fusion dessert that combines the earthy sweetness of carrots with the rich, creamy texture of traditional Rasmalai.

These “Carrot Coins” or dumplings are steamed/cooked until soft and then soaked in thickened cardamom-infused milk. Here is your step-by-step guide to making this masterpiece.

Ingredients You’ll Need

For the Carrot Dumplings:

  • Grated Carrots: 2 cups (Fresh red carrots work best)
  • Milk: ¼ cup (to cook the carrots)
  • Semolina (Suji) or Khoya: ½ cup (for binding)
  • Sugar: 2-3 tbsp
  • Cardamom Powder: ½ tsp
  • Ghee: 1 tsp

For the Creamy Rabri (Milk):

  • Full Cream Milk: 1 Litre
  • Sugar: ½ cup (adjust to taste)
  • Saffron (Kesar): A pinch
  • Chopped Nuts: Almonds and Pistachios (for garnish)

Step-by-Step Cooking Instructions

1. Prepare the Carrot Base

Heat ghee in a non-stick pan and add the grated carrots. Sauté for 2-3 minutes until the raw smell disappears. Add ¼ cup of milk, cover, and cook on low heat until the carrots are soft and the milk is completely absorbed.

2. Form the Dumplings

Once the carrots are soft, add semolina (suji) or crumbled khoya to the pan. Mix well until it forms a dough-like consistency that leaves the sides of the pan. Let the mixture cool slightly. Grease your palms with ghee and roll small, flat balls (like mini tikki or coins).

3. Prepare the Saffron Milk (Rabri)

In a heavy-bottomed pot, boil 1 litre of milk. Reduce it to half its volume on medium flame, stirring occasionally. Add sugar, saffron, and cardamom powder. The milk should look creamy and slightly yellow.

4. The Final Simmer

Gently drop the carrot dumplings into the boiling thickened milk. Let them simmer for 5-7 minutes on low heat. This allows the dumplings to absorb the sweetness of the milk and become spongy.

5. Garnish and Serve

Turn off the heat and let it rest for at least 30 minutes. Garnish with a generous amount of chopped pistachios and almonds.

Pro Tips for the Perfect Gajar ki Rasmalai

  • Texture: Make sure the carrot mixture is dry before forming balls, otherwise, they might break in the milk.
  • Healthier Version: You can substitute sugar with Jaggery (Gur) or Stevia, but add jaggery only after turning off the heat to prevent the milk from curdling.
  • Serving: This dessert tastes divine when served chilled, but in peak winters, a warm bowl of Gajar Rasmalai is equally comforting.

Conclusion

Gajar ki Rasmalai is a show-stopper dessert that will surely surprise your guests. It is lighter than halwa but offers the same nostalgic winter flavors with a more sophisticated texture.

Have you tried making sweets with carrots other than Halwa? Tell us about your favorite carrot experiment in the comments!