Carrot Date Palm Jaggery Dessert Cups

Innovative Fusion Dessert Indian Style with Bengali Winter Delicacy fresh seasonal Date Palm Jaggery. Here the use of natural sweetner is the key for preparation of this traditional Indian carrot dessert. To win the heart of a sweet lover presentation and plating can add to the zing factor for the recipe. To satisfy your taste bud till the end of the last bite and beyond is the ultimate achievement goal for any recipe maker. Happy to share my winning recipe with you all !

28 Mar 2021

Ruby Pathak

30
mins

Prep time
60
mins

Cooking time
5
people

Serves

Ingredients

Red Carrot	1 kilogram (kg)
Cardamom Powder	1/4 teaspoon/s (tsp)
Clarified Butter	2 teaspoon/s (tsp)
Salt	2 pinch
Whole Milk	1 litre (l)
Cashew Powder	1/2 cup/s
Sugar	1/2 cup/s
Clarified Butter	2 tablespoon/s (tbsp)
Date Palm Jaggery Liquid	1/4 cup/s
Rose Water	1/4 teaspoon/s (tsp)
Roasted Semai	100 gram (g)
Clarified Butter	1 teaspoon/s (tsp)
Cardamom Powder	1 pinch
Whole Milk	2 tablespoon/s (tbsp)
Date Palm Jaggery Powder	1/4 cup/s
Coconut Powder	2 tablespoon/s (tbsp)
Broken Cashewnuts	1/4 cup/s
Edible Fresh Rose Petals	8 piece/s
Mawa/Khoya Kheer	2 teaspoon/s (tsp)

Method

Preparation:
1. Firstly to make the carrot dessert recipe wash, dry and grate all the carrots discarding the hard root inside.
2. Heat the medium pot with 2tsp Ghee, 1/4th teaspoon Cardamom powder and few pinches of salt. Add the carrot and
stir for 15 minutes.
3. Add 1 litre of warm whole milk and cook until all the milk is absorbed and do not forget to stir the mixture
continuously.
4. Next add the cashew powder, 1/4th cup date palm jaggery, 1/2cup sugar
Cook in medium to low flame until almost sticky and fully absorbed.
5. Sprinkle the rose water and broken cashews. Check the sweetness. Let it rest.
6. Let us now make the Semai Bowls.
Heat the small saucepan with1 teaspoon Ghee, a pinch of cardamom powder and the whole pack of Semai.
7. Stir for 5 minutes, next add the jaggery powder, coconut powder and milk.
8. Stir and cook for another 5 to 8 minutes till it turns sticky and crunchy by touch.
9. Brush the muffin tray with ghee.
10. Add to each muffin pouch taking about 2 teaspoon of semaiyan mixture.Press the base and all sides with teaspoon to
shape like a bowl. Finish with the rest.
Refrigerate for 30 minutes.
11. Now take the tray out of fridge and carefully scrape to slide out the bowl.
12 Warm the Carrot Dessert and stuff 2 tablespoon full in each bowl. Reserve the extra carrot for filling up later.
13. Garnish with grated Mawa from top.
14. Spread the rose petal pieces on top.
15. Serve in a big dessert tray with garnished warm Carrot dessert in cold semaiyan bowls.