How to make Gajar Ke Tukde - Carrot stuffed pancakes with rabdi.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Refined flour, Milk (दूध)

Cuisine : Indian

Course : Mithais

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Gajar Ke Tukde Recipe Card

Gajar Ke Tukde

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Gajar Ke Tukde checkout Balushahi, Ghevar, Jalebi, Baked Moong Dal Karanji . You can also find more Mithais recipes like Seviyan ki Burfi, Kala Jamun, Gulab Jamun, Energy Laddoo.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Gajar Ke Tukde Recipe

  • Refined flour

  • Milk 3 tablespoons

  • Milk 1/2 cup

  • Ghee to seal 1 1/2 tsps + to shallow fry

  • Saffron (kesar) a few

  • Sugar 1 tablespoon

  • For stuffing

  • Carrots grated 300 grams

  • Ghee 1 1/2 tablespoons

  • Almonds 25-30

  • Sugar 1/4 cup

  • Milk powder 1/4 cup

  • For garnishing

  • Rabdi as required


Step 1

For the pancakes take refined flour in a bowl, add milk gradually and whisk till smooth. Add 1½ tsps ghee and sugar and mix. Add saffron and mix. Let the batter rest for 5-7 minutes. For the stuffing heat ghee in a non stick pan, add carrots and sauté. Crush almonds. Add sugar to carrots and mix well.

Step 2

Cover and cook. Heat 1 tbsp ghee in another non stick pan, pour a ladle of batter and rotate the pan to spread it evenly all around. Let it cook. When carrots soften, add milk powder and almonds and mix well. Switch off the heat. When the underside of the pancake is done, turn it over.

Step 3

Place some carrot mixture on one corner and fold the other side of the pancake over to make a semicircle. Fold one corner over the other to make a triangle. Make more pancakes similarly. Transfer onto a serving plate, drizzle some rabdi over and serve immediately.