Step-by-step
1
firstly, in a mixer jar take 2 carrot and ½ cup milk.
2
grind to smooth puree making sure there are no lumps.
3
transfer the carrot puree into a large bowl.
4
add 1 cup wheat flour, ¼ cup rava, ¼ tsp cardamom powder, ½ tsp fennel, ¼ tsp saffron food colour and 1 tbsp sugar.
5
mix well making sure everything is well combined.
6
further add 2 tbsp cream, 1 cup milk and mix well.
7
whisk and mix forming a smooth batter.
8
cover and rest for 30 minutes, or until the rava is soaked well.
9
meanwhile, prepare the sugar syrup by taking 2 cup sugar, 3 pods cardamom, ¼ tsp saffron food colour and 2 cup water.
10
mix well until the sugar dissolves completely.
11
boil for 5 minutes or until the sticky sugar syrup is formed.
12
sugar syrup is ready. keep aside.
13
after the batter has rested for 30 minutes, mix well and adjust the consistency.
Video
Notes
- firstly, make sure to blend the carrot really smooth else the batter will not be smooth.
- also, you can add more cream to the batter to make it rich and creamy.
- additionally, you can serve with rabdi or with sugar syrup.
- finally, carrot malpua recipe tastes great for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/carrot-malpua-recipe-no-soda-no-maida/