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Rosy Rosy

Sushree Satapathy
10 minutes
Prep Time
20 minutes
Cook Time
6 People
Read Instructions Save For Later


During festive season to create something unique and interesting, using carrot and turnip, giving them a new face of delicious and mouth watering sweet dish. It is a delight to eat and so soft that it mixes as soon as you place it.

Recipe Tags

  • Easy
  • Dinner Party
  • Indian
  • Boiling
  • Basic recipe
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. Carrot slice a big sized carrot
  2. Turnip slices 2 numbers
  3. Milk powder 2 tablespoons
  4. Khoya 1/2 cup
  5. Sugar syrup 2 tablespoon + 2 tablespoon
  6. For stuffing-
  7. Mawa 1/2 cup
  8. Milkmaid 2 tablespoon + 1 tablespoon
  9. Cashew nut powder powder 2 tablespoon
  10. Chenna 1/2 cup
  11. Cardamom clove powder 1/2 teaspoon
  12. Nutmeg powder one pinch
  13. Gulkand 1 teaspoon
  14. For top lawyer-
  15. Pomegranate juice 1 cup
  16. Milk powder 2 tablespoon
  17. Ghee 1/2 teaspoon
  18. Sugar 2 tablespoon


  1. Add water in two separate kadais
  2. Add sugar in it to make sugar syrup
  3. Put carrot in one kadai with sugar syrup
  4. Add Turnip slices in another kadai with sugar syrup
  5. Add chenna in a kadai
  6. Add mawa and cashew nut powder in it
  7. Sprinkle cardamom powder on it
  8. Add milkmaid
  9. Mix well
  10. Add gulkand
  11. Mix well
  12. Heat a kadai and pour Pomegranate juice
  13. Add sugar
  14. Add milkmaid
  15. Add milk powder
  16. Arrange Turnip silces as shown
  17. Pour milkmaid on it
  18. Place the stuffing on the middle
  19. Roll the Turnip slices like roses as shown
  20. On top pour the Pomagranate mixture
  21. Repeat the same steps for carrot slices
  22. Pour milkmaid on it
  23. Place the stuffing in the middle
  24. Roll the carrot slices as shown
  25. Pour the pomagranate juice on top and garnish with cashew nuts. Ready to serve..

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Astha Gulati
Astha Gulati   Oct-13-2017

Such an interesting dish.

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