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