How to make Gajar ke Murabbe ka Custard Cake -
Scooped out cake stuffed with sweetened carrots and custard.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Carrots (गाजर), Sponge Cake (स्पौन्ज केक )
Cuisine : Indian
Course : Desserts
For more recipes related to Gajar ke Murabbe ka Custard Cake checkout Carrot Cake, Gajar Aur Khajur Ka Halwa, Gajrela, Carrot Cake . You can also find more Desserts recipes like Brownie Dessert Jar Strawberry And Pista Kulfi Eggless Strawberry Mousse Ananas aur Piste ka Shrikhand
Gajar ke Murabbe ka Custard Cake Recipe Card
Hindi: gajar
If there is one vegetable that is truly a nutritional hero then it is bound to be the carrot. A goldmine of nutrients, this is the reason they can be even termed as worth the other ‘karat’ (as in gold)! Ranging in colours from orange, black, pink to red, yellow and white, this delicious vegetable is within the reach of rich and poor alike and is rightly called the universal root. The best role that this winter vegetable can play – chomp on one as it is an excellent snack!
Prep Time : 0-5 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Gajar ke Murabbe ka Custard Cake Recipe
Carrots cut into long wafer thin slices 2 medium
Sponge Cake 1
Saffron a pinch
Powdered sugar 1/2 cup
Set custard 1 cup
For garnishing
A few tutti fruity
A few blanched pistachios peeled and sliced
A little chocolate sauce
Method
Step 1
Heat 1 cup water in a non-stick pan, add carrot slices, saffron and sugar and cook for 4-5 minutes or till the carrots are completely cooked.
Step 2
Leaving 1 cm border all around, slice a thin layer from the top of the cake. Scoop out some of the cake from this area to make a pocket.
Step 3
Moisten the inner wall of the pocket with the sugar syrup. Crumble the scooped out cake and add to the carrot mixture.
Step 4
Mix well and transfer the carrot mixture into the cake pocket. Roughly mash the set custard and put it over the carrot mixture.
Step 5
Garnish with tutti fruity, blanched pistachios and chocolate sauce.
Step 6
Cut into wedges, place on a serving plate and serve.
Nutrition Info
Calories : 3536 Kcal
Carbohydrates : 427.6 gm
Protein : 54.5 gm
Fat : 178.6 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
