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Carrot Falooda | Carrot Faluda Recipe

Carrot Falooda | Carrot Faluda Recipe

Carrot falooda is a delicious fusion of carrot kheer and falooda. Basically falooda is an ice cream dessert made by layering basil seeds, ice cream and flavored milk. Carrot falooda is a tasty and healthy dessert. This dessert has all the nutritional values of carrot and dry fruits. There are so many variations of falooda but this falooda recipe is much healthier. This dessert is a winter specialty as carrots are abundantly available during the winter months.

carrot-falooda

To make carrot falooda, carrot kheer or payasam is prepared at first. Carrots are grated and simmered in milk and sugar until it reaches the kheer consistency. The addition of chopped almonds give a nutty texture and cardamom lends a fragrant to the carrot kheer. Carrots are crunchy, tasty, and highly nutritious. They are a particularly good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants. They're a weight-loss-friendly food and have been linked to lower cholesterol levels and improved eye health.

gajar-ka-faluda

Sabja seeds also known as basil seeds are the key ingredient of falooda. These seeds also have amazing health benefits. Carrot faluda is served by layering sabja seeds and carrot kheer. Top this dessert with some chopped almonds, pistachio, some melon seeds and tutti frutti.

carrot-faluda

This carrot falooda is a winter delicacy and a delight for sweet lovers. If you are hosting a party you can serve this dessert as it is indulgent and satisfying. So, try this delectable recipe and impress your loved ones.



Course: Dessert
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2

Ingredients:

1 tbsp. basil seeds (sabja seeds)
2 carrots, peeled and washed
1 tsp. ghee
½ ltr. Full fat milk
1 tbsp. chopped almond
1 tbsp. chironji
1 tbsp. kishmish (raisins)
½ cup sugar
½ tsp. cardamom powder

For topping -

Some chopped almond, pista
Some melon seeds
1 tbsp. tutti frutti

Instructions:

Soak sabja seeds in ½ cup water for 15-20 minutes.


Wash, peel and grate carrots.


In a pressure cooker, add carrots, water and ghee.


Let it cook for 1 whistles on medium heat. This doesn’t take too much time to cook. Once the pressure is released, open the lid.
Boil milk in a pan. Add cooked carrot in milk. Cook on low flame for approximately 5 minutes, stir continuously to avoid burning. 


Add chopped almond, chironji and raisins. 


Add sugar and cook until it starts to thicken.


Turn off flame and add cardamom powder. Mix well. 


Let it cool down completely.
In a serving bowl, add 2-3 tsp. soaked basil seeds. Add 3 tbsp. carrot kheer or you can add up to the ½ level of the glass.


Again add some basil seeds and then carrot kheer. 


Top with some milk foam.
Finally garnish falooda with some chopped almonds, pista, melon seeds and tutti frutti. 

Tips:

  • Use fresh and red coloured carrots as they will give a perfect and nice texture to kheer.
  • Use full fat milk to make it creamy and rich.
  • You can add khoya or condensed milk to give a creamy texture.
  • You can blend carrots instead of grate them.
Try other carrot recipes:

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