• Carrots come in abundance in the market during winter
• Carrot halwa is made in every house during this season
• Carrot rose jam, don’t move this time, try something different

During the winter days, the markets are full of colorful vegetables. Carrot has a special place in this. Carrot It is used in salads, vegetables, salads to sweet dishes. Carrot halwa is a must in almost every home during winters and everyone loves it. But now carrot halwa has become a very common sweet dish. So if you want to make something different and special from carrot, then definitely try carrot gulab jam. They are easy to make, quick to prepare and taste amazing. So let’s know how to prepare carrot gulab jam. Let’s note the materials and steps required for this.

Make a savory and crispy butternut squash chili for breakfast; Note the recipe

Material

• Two cups of boiled and grated carrots
• A cup of khoya or mawa
• Two to three tablespoons of flour
• A cup of sugar
• A cup of water
• Cardamom powder half teaspoon
• Ghee or oil for frying
• Pistachios or almonds for decoration

Recipe : Have you eaten Himachal’s famous dish ‘Siddu’? Gives energy to the body in winter; Learn the right way to make it

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• First prepare sugar syrup. Combine sugar and water in a pan and keep it on heat.
  Cook until the sugar dissolves completely and comes to a boil. Once the ektari pak is ready, add some cardamom powder and switch off the flame.
• Now prepare the mixture for gulab jam. Heat some ghee in a pan, add boiled and grated carrots and saute for two to three minutes.
• Then add khoya or mawa to it and mix well. Cook on medium heat until the mixture thickens. Turn off the gas and let this mixture cool a little.
• When the mixture is warm, add flour and remaining cardamom powder and knead to a soft dough. If the dough seems too sticky, you can add a little flour, but if you add too much flour, the Gulabjam may become tough.
• Make small smooth balls of the prepared dough. Do not leave cracks anywhere on the tablets. Heat ghee or oil in a pan and keep it on low flame.
• Gently drop the balls in the oil and fry on low flame until golden. Gulabjam cooks well from inside by frying on low flame. Add the fried gulab jam directly to the hot pan.
• Let the gulabjam soak in the pak for at least fifteen to twenty minutes or about an hour, so that it absorbs the pak and blooms nicely.
• Garnish the prepared carrot gulab jam with pistachios or almonds. This gulab jam can be served hot or cold.