• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Gajar ke murabbe ka custard cake scooped out cake stuffed with sweetened carrots and custard.

  • Carrots, cut into long water thin slices – 2 medium
  • Eight inch vanilla sponge – cake 1
  • Saffron – A pinch
  • Powdered sugar – ½ cup
  • Set custard – 1 cup
  • For garnishing
  • A few tutti fruity
  • A few blanched pistachios peeled and sliced
  • A little chocolate sauce



  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.
  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
  3. Moisten the inner wall of the pocket with the sugar syrup. Crumble the scooped out cake and add to the carrot mixture
  4. Mix well and transfer the carrot mixture into the cake pocket. Roughly mash the set custard and put it over the carrot mixture.
  5. Garnish with tutti fruity, blanched pistachios and chocolate sauce.
  6. Cut into wedges, place on a serving plate and serve.



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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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