Gajmalai- Carrot fritters in creamy custard

It is a constant struggle to feed a choosy teenager :/ hence, I fulfill the adage ‘necessity is the mother of all inventions’ πŸ˜‰

Except for ‘gajar ka halwa’, Pakhi doesn’t like to eat carrots and being the sneaky mom, look out and cook out for new ways to feed her the very vegetables she refuses to eat πŸ˜›

This time I opted for a sweet innovation, Gajmalai. Result was delectable and she came back for more πŸ˜€

Mission accomplished !!!! πŸ˜‰

Presenting here today a new way of feeding nutrition into teenagers, as finicky as mine πŸ˜€ – Gajmalai – Carrot fritters doused in creamy custard sauce.


Here’s what I did…………


For the carrot fritters :

1 1/2 cup – grated carrot

1 tsp – magaz / pumpkin seeds

1/2 tsp – cardamom powder

1/4 tsp – fennel powder

4 tsp – sugar

3 tbsp – water

50 gms – cottage cheese (optional)

1 tbsp – cornflour or as required

Oil to deep fry

For the custard :

750 ml – milk + 1/4 cup

10 tsp – sugar

1 1/2 tbsp – butterscotch custard flavor or custard flavor of choice

1/2 cup – fresh cream

For garnish :

Almond slivers


Boil the milk. Dilute the custard powder in 1/4 cup room temperature. Pour this into the boiling milk. Add the sugar and reduce heat. Let it cook for 8-9 mins. Take it off fire and cool.

Meanwhile in a pan heat water and sugar. Once sugar melts, add the grated carrot, fennel and cardamom powder. Reduce heat and cook on low flame till water dries up and carrots stick together. Take it off fire and spread the carrot on a plate to cool. Once it cools down sufficiently to handle, crumble and add the cottage cheese. Add the pumpkin seeds. Mix well and make into 6 -7 small balls.

Heat oil in a wok. Spread the cornflour on a separate plate. Roll the carrot balls in the cornflour and deep fry till golden. Drain the excess oil on a kitchen paper and keep aside.

At the same time check if the custard has cooled down. If yes, refrigerate till further use.

Beat the fresh cream and keep aside.

Take the chilled custard out and blend in the cream. Do not beat or whisk.

Place one or two carrot fritters in individual bowls or glasses, pour the creamy custard over it and refrigerate for 20 mins.

Garnish with almond slivers and serve.


Happy cooking ! πŸ™‚

Cheers !! πŸ˜€



About andy

hi there.....friends call me Andy :) I am a school teacher by profession. Passionate about reading, some random experimental cooking, some hit 'n' miss photography......and i am a dreamer ;) Thank you for popping by :)
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15 Responses to Gajmalai- Carrot fritters in creamy custard

  1. I loved the name… Gajmalai… wah!

  2. Kanishka says:

    Luvly. Love it.
    My hubby luv sweet dishes. I’ll try dis n hope he luv dis too..

  3. Kya creativity hai Andy! Ek dam super recipe:). Loved the name Gajmalai! Sounds so authentic and exotic at the same time.

  4. Suja says:

    sounds super delicious!!!

  5. ady says:

    Never thought of carrots and custard together,will surely try it !! Looks yummy πŸ™‚

  6. Sophie33 says:

    I made this lovely tasty special dessert & mu hubby Peter & I both loved it so much!
    It was just stunning! Mmmmmmm,.’.it surely was! Beautiful presented too! 😊😊😊

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