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Ingredient
Komola Sundari
Introduce
Chef :
Madhumita BishnuKomola Sundari
#Win
#Week7
Komola Sundari is carrot Rabri having stuffed Rosogolla dipped in it, served cold. Carrots being in season during winter this is an ideal wintry dessert
Ingredient
Food ration :
5-6 servingsCooking time :
Preparation time-15 mins, Cooking time-1 hr
500 ml
milk
2 Tbsp
grated Khoya
2 Tbsp
condensed milk
1 tsp
cardamom powder
1/2 cup
powdered sugar
2 Tbsp
ghee
1 cup
Chena
1/2 cup
milk powder
2 Tbsp
roasted vermicelli
6-7
roasted raisins
5-6
Roasted Almonds
Cooking instructions
* Step 1
For Carrot Rabri - in a wok add 2 Tbsp ghee and add grated carrots, add grated Khoya and keep stirring. Add powdered sugar and stir until sugar dissolves. Set aside
* Step 2
In another wok add milk and boil to reduce to half, add condensed milk and keep stirring until thickens. Add carrot and stir well, cardamom powder and stir. Carrot Rabri is ready to use further. Add some saffrons and mix.
* Step 3
For Stuffed Chena Rosogolla - on a plate take the Chena and add milk powder and knead with heel of your palm until well combined.
* Step 4
In a wok brush with ghee and add the Chena and stir until a dough is formed, set aside
* Step 5
Make balls and add roasted raisins and roasted vermicelli and make balls
* Step 6
In a serving bowl add the Rabri, add the Stuffed Rosogolla and garnish with roasted cashew nuts and roasted almond, refrigerate for 30 mins
* Step 7
Garnish with dry rose petals and enjoy chilled 😊
Note: if there is a photo you can click to enlarge it
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