Carrot Crepe Rolls Dessert /Gajjar ke Roll with Basundi

Carrot Crepe Rolls Dessert /Gajjar ke Roll with Basundi

Prep time:20 mins

Cooking Time:40 mins

Total Time:60 mins

Servings: 4

Carrot Crepe Rolls Dessert/ Gajjar Ke Roll with Basundi is a royal dessert , an amalgamation of the richness of carrot halwa, basundi and soft thin crepes. This dessert can be made a day ahead of party and then just heated before serving. It is a good way of presenting some left over Gajjar ka Halwa into a trendy royal dessert.

Ingredients:

For Carrot filling

• 200 grams grated carrot
• 1/2 cup milk
• 1 tbsp milk powder
• 2 tbsp ghee
• 3-4 crushed cardamons

For Crepes:

• 1/2 cup (70 gr) all-purpose flour OR whole wheat flour
• 1/2 cup evaporated milk
• 1/2  cup regular whole milk & more if needed
• 2 tablespoon melted butter
• 1 tablespoon sugar 
• a pinch of cinnamon or cardamom powder
• 1/2 tsp vanilla essence
• a pinch of salt

For Instant Basundi

• 1/2 cup evaporated milk(I used Rainbow Evaporated Milk)
• 1 tbsp regular whole milk 
• a few strands of saffron infused in a tbsp of milk
• 1/4 tbsp custard powder or cornflour mixed in 1 tbsp of regular whole milk
• 1 tbsp sugar
• a few crushed almonds and pistachios

Method:

For Carrot Filling:

1. Arrange all the ingredients for carrot filling.
   
2. Take ghee in a thick bottom utensil. 
   
3. Add the grated carrots and cooks on medim flame for 5 minutes.
   
   
   
   
4. Add the milk and cook further on low to medium flame till the carrots are soft.
   
   
   
5. Add the crushed cardamoms and sugar
   
6. Let the water evaporate.
   
7. Add the milk powder and let  the carrots cook for further 7-10 minutes on low flame.
   
    
8. Add crushed almonds and pistachios. Keep the carrot filling  aside.
   

For Crepes:

1. Arrange all the ingredients needed for making crepes.
   
2. Into a mixing bowl, combine all purpose flour,evaporated  milk, whole milk, melted butter, sugar and  cinnamon powder OR cardamom powder and vanilla essence.
   
    
3. Whisk well so that no lumps remain.
   
4. The batter consistency should be thin and runny. Adjust the consistency with milk or water. 
5. Heat a skillet. Spread some butter. 
   
6. Pour a 1/4 cup of batter. Swirl in gently. Do not try to spread.
   
   
   
   
7. Cook for 30-40 seconds. 
   
8. Flip gently and cook for 30 more seconds.
   
9. Make more such pancakes from the remain batter.
   
10. Place across each crepe  a little bit of carrot filling in a cylindrical shape.
    
    
    
11. Roll the crepe and place it in  bakeware dish  
    
    
    
    

For Instant Basundi:

1. Arrange the ingredients needed for basundi
   
   
   
   
2. Mix custard powder with 1 tbsp of whole milk till dissolved.  
   
3. Heat  the remaining evaporated milk on low flame.
   
4. Add the sugar and bring milk  to a near boil. 
   
5. Add the dissolved  custard powder and saffron water.
   
   
   
   
6.  Stir continuously on low flame till spoon is coated.
   
7. Switch off flame and let it cool slightly.
8. Add crushed almonds and pistachios.
   

How to Proceed:

1. Cut the crepe rolls into halves or thirds.and lay them in a baking dish.
2. Pour Basundi over the crepe rolls. 
3. Bake for 5-10 minutes at 180 degrees Celsius.
4. Serve and enjoy!
   

Tips:

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