Carrot 🥕 Sandesh

Name: Carrot 🥕 Sandesh
Total time: 21600 s
Yield: 10-12 people
Cuisine: Indian
Ingredients: 1 L Milk (Full Cream); 1 tbsp Ghee; 1/2 tsp Cardamom Powder; 1/4 Cup Condensed Milk; 2 tbsps Sugar (Powder); 1/4 Cup Milk Powder; 2 tbsps Rava/Suji; 1/2-1 tsp Cardamom Powder; 2 tbsps Ghee; 500 gms Fresh Carrot (Grated/Coarsely Blended); 1/4 Cup Maida (Optional); 1/2 Cup Milk Powder; 1/2 Cup Condensed Milk; 1/4 Cup Sugar (Powder); 1/2 Cup Fresh Milk (Full Cream)

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

It’s something anew yet the most alluringly decadent item is this one.
Once you make it on your own- you’the getta know that

#Dussera

It’s something anew yet the most alluringly decadent item is this one.
Once you make it on your own- you’the getta know that

#Dussera

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

It’s something anew yet the most alluringly decadent item is this one.
Once you make it on your own- you’the getta know that

#Dussera

It’s something anew yet the most alluringly decadent item is this one.
Once you make it on your own- you’the getta know that

Saved

Ingredients

6 hrs (prep to dish)

10-12 people

To make Homemade Chhena/Paneer
1 L Milk (Full Cream)
1 tbspGhee
1/2 tspCardamom Powder
1/4 CupCondensed Milk
2 tbspsSugar (Powder)
1/4 CupMilk Powder
2 tbspsRava/Suji
Carrot Base:
1/2-1 tspCardamom Powder
2 tbspsGhee
500 gmsFresh Carrot (Grated/Coarsely Blended)
1/4 CupMaida (Optional)
1/2 CupMilk Powder
1/2 CupCondensed Milk
1/4 CupSugar (Powder)
1/2 CupFresh Milk (Full Cream)

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Steps

6 hrs (prep to dish)

1

Firstly, prepare the Paneer: Following my Homemade Paneer Recipe & set aside
2

Then, in a frying pan: Add in the grated or coarsely blended Carrots with the Milk
3

Sauté for 5-6 mins time & then add in the Milk Powder & sauté for another 2 mins time
4

Then, goes in the Condensed Milk & Sugar Powder- One by one & allow it to be cooked for the next 5-6 mins time
5

Once well cooked: Add in the Cardamom Powder & Ghee & keep sautéing for another 2-3 mins time over the low flame (all along)
6

Turn off the flame and allow it to cool down for about 2 mins time & then transfer it to a big tray/plate lined with a greased parchment paper- where, it can be spread well- All along, evenly in a square/rectangular shape
7

Put it in the fridge for about 2 hrs time to chill down & become a bit firm
8

Now, let’s get back to the already prepared paneer: Mash the paneer well enough with the flat base of your palm for about 10-12 mins time until smooth enough
9

Now, add in the rava to it & knead again for another 2-3 mins time
10

Now, in a frying pan: Pour in the paneer mixture over a low-medium flame & gently allow it to be cooked for about 4-5 mins time
11

Add in the condensed milk, sugar powder & cardamom powder to it- gradually & one by one & cook it for another 3-4 mins time
12

Turn off the flame and transfer it to a clean kitchen platform/workstation- where it can be again well kneaded for another good 3-4 mins time
13

Make it to a long & elongated Rolled Structure (Tentatively, similar to the length of the Carrot Base)
14

Now, take out the carrot base from the fridge and carefully place the prepared paneer roll in it & roll in together tightly yet very gently & cautiously, with the very help of the parchment paper (without damaging the base or the roll inside, anyways)
15

And, finally cover the entire roll tightly & yet gently with the parchment paper- tuck in both the loose ends of it & put it for chilling for another 3-4 hrs time min. (Overnight is the best always) !
16

Take it out: Carefully, remove the parchment paper & cut it to the Roundels- As is seen in the pics (Or even, you can later on make 2 halves of each such Roundels, if you find it quite big for 1 single piece)
17

To be served & relished chilled- ENJOY THE DUSSERA, 2020 🙏🏻

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Cooksnaps

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Anamika Banerjee @LadyLazarrus_9663

on October 26, 2020 03:24

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻