Gajar Ke Tukde Recipe


    For the Pancakes
  • cup Milk
  • 3 tbsp Flour
  • 1 tbsp Sugar
  • 1 tsp Butter
  • tsp Cinnamon powder

  • For the Carrot Pudding
  • 1 cup Milk
  • 2 tbsps Sugar
  • 1 tbsp Ghee
  • 2 tbsp Milk Powder
  • 300 gm Carrots, grated
  • tsp Cardamom powder
  • 2 tsps Almonds, chopped and crushed

  • For the Cottage Cheese
  • 2 tbsps Sugar
  • Oil to grease the pan
  • 200 gm Cottage Cheese
  • 2 tsp Pistachios, chopped and crushed

  • For the Garnish
  • 2 tbsp Sweetened thick Milk


  1. In a bowl mix flour, sugar, cinnamon powder and butter. Now add milk and stir till it becomes the consistency or semi-pouring butter.
  2. Grease a pan and make pancakes. Keep aside.
  3. Put grated carrots in a pan on low heat till mixture from the carrots has dried up. Add milk and simmer till all the liquid has evaporated.
  4. Then add milk powder, sugar, cardamom powder and almonds and saute well.
  5. Add ghee and saute for another 5- 10 minutes. Remove from the heat and set aside.
  6. Combine cottage cheese and put into a pan and saute on low heat for 2-3 minutes.
  7. Add sugar and pistachios, saute again and take off heat.
  8. Arrange pancakes on the table and spread carrot pudding on them.
  9. Over this spread cooked cottage cheese and roll the pancakes tightly. Deep-freeze for an hour.
  10. Cut into slices and serve garnished with drops of rabdi.

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