सर्दियाँ चली गयी तो पछताओगे और फिर साल भर ये नहीं खा पाओगे

Ingredients

• 3 pieces Red Carrots (medium size, bright red inside, avoid yellow parts)
• 0.5 cup Whole Milk (for blending carrots into puree)
• 1 tbsp Desi Ghee (clarified butter, adds richness)
• 1.5 tbsp Granulated Sugar (for the semolina‑carrot mixture)
• 1 cup Carrot Puree (remaining puree after reserving 2‑3 tbsp for color/flavor)
• 0.5 cup Fine Semolina (Suji) (regular granulated semolina, not ultra‑fine)
• 1 liter Full Cream Milk (for the sweet milk syrup, not boiled milk)
• 0.5 cup Granulated Sugar (for the milk syrup)
• 2 tbsp Almonds, sliced (garnish)
• 2 tbsp Pistachios, sliced (garnish)
• 0.5 tsp Cardamom Powder (ground cardamom seeds, no husk)
• 1 tsp Neutral Oil (for greasing the steaming plate)
• 0.5 cup Water (optional, to adjust steaming liquid if needed)

Instructions

1. Prepare Carrot Puree

   Wash the red carrots, peel if needed, and cut into small pieces. Add the pieces to a blender with 0.5 cup whole milk and blend until a very fine, smooth paste forms. Stop the blender once the mixture is completely smooth; no coarse chunks should remain.

   Time: PT8M

2. Cook Semolina‑Carrot Mixture

   In a saucepan, heat 1 tbsp desi ghee over medium flame. Add 1.5 tbsp sugar and let it melt. Stir in the remaining carrot puree, then add 0.5 cup fine semolina and 0.5 cup milk. Mix continuously, ensuring no lumps form.

   Time: PT10M

   Temperature: Medium flame

3. Cool and Shape Laddus

   Turn off the heat, drizzle a few drops of oil over the mixture, and let it rest for 5 minutes. The mixture should be soft, not fully cooked. While still warm, knead gently with a lightly oiled hand and roll into small balls about 7 g each (approximately 1 tsp size).

   Time: PT7M

4. Steam the Laddus

   Grease a steamer plate with a few drops of neutral oil. Arrange the laddus in a single layer. In a wide pan, add the leftover milk (about 600‑700 ml) and 0.5 cup water if needed, bring to a gentle boil over medium flame, then place the steamer plate inside, cover with a lid, and steam for 7‑8 minutes.

   Time: PT8M

   Temperature: Medium flame

5. Reduce Milk for Syrup

   In a separate saucepan, bring the remaining 1 liter full‑cream milk to a boil. Reduce the heat and simmer for about 10‑12 minutes until the volume is roughly halved and the milk becomes slightly thick.

   Time: PT12M

   Temperature: Medium‑low flame

6. Flavor the Milk Syrup

   Add the reserved 2‑3 tbsp carrot puree and 0.5 cup sugar to the reduced milk. Stir until the sugar dissolves completely. Cook on low flame for another 2‑3 minutes, then turn off the heat.

   Time: PT5M

   Temperature: Low flame

7. Combine Laddus with Syrup and Garnish

   Transfer the steamed laddus into the warm milk syrup, gently stir to coat each ball. Sprinkle sliced almonds, pistachios, and cardamom powder on top. Cover the pan, turn off the flame, and let the laddus rest for 30 minutes so they absorb the syrup.

   Time: PT30M

Nutrition Facts

Calories

80

Protein

2 g

Carbohydrates

12 g

Fat

3 g

Fiber

1 g

Ingredient Substitutions

• Instead of Red Carrots: Orange carrots (use only the red interior)
• Instead of Whole Milk: Full‑fat milk
• Instead of Desi Ghee: Unsalted butter, vegetable oil
• Instead of Granulated Sugar: Coconut sugar, jaggery (adjust amount)
• Instead of Carrot Puree: Pumpkin puree (different flavor)
• Instead of Fine Semolina (Suji): Coarse semolina (texture will be grainier)
• Instead of Full Cream Milk: Whole milk
• Instead of Granulated Sugar: Jaggery, brown sugar
• Instead of Almonds, sliced: Cashews, hazelnuts
• Instead of Pistachios, sliced: Pistachio kernels, chopped
• Instead of Cardamom Powder: Cardamom pods (ground fresh)
• Instead of Neutral Oil: Ghee, butter

Equipment Needed

• Blender
• Saucepan / Kadhai
• Mixing Bowl
• Measuring Cups and Spoons
• Steamer Plate or Heat‑proof Plate
• Lid for Steamer
• Spatula / Spoon
• Fine Mesh Sieve (optional)

Critical Steps — Do Not Skip

• Blend carrots into a completely smooth puree; any coarse bits affect texture.
• Add semolina to cold milk, not boiling milk, to avoid lumps.
• Do not over‑cook the semolina mixture; keep it slightly soft for easy shaping.
• Steam laddus just enough (7‑8 min) to stay spongy.
• Reduce milk to the right consistency before adding carrot puree and sugar.

Chef Tips from the Video

• Reserve a small amount of carrot puree early; it gives the final rasmalai its vivid orange hue.
• Use a light hand when shaping laddus; too much pressure makes them dense.
• A pinch of saffron infused in the milk syrup adds an extra layer of aroma.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Laddus will continue to soften as they absorb syrup.

Freezer: Can be frozen for up to 1 month. Thaw in the refrigerator and reheat gently in milk before serving.

Room temperature: Not recommended beyond 2 hours due to dairy content.

Make-Ahead Tips

• Prepare the carrot puree and reduced milk syrup a day ahead; refrigerate separately.
• Steam the laddus and store them in the syrup; they taste better after a few hours.
• Garnish with nuts just before serving to retain crunch.

Frequently Asked Questions