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Rosy Rosy

Sushree Satapathy
15 minutes
Prep Time
20 minutes
Cook Time
6 People
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During festive season to create a unique and interesting, using carrot and beetroot, giving a mouthwatering and delicious recipe.

Recipe Tags

  • Easy
  • Boiling
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. Carrot slices 1 cup
  2. Beetroot slices 1 cup
  3. For sugar syrup 2 tablespoons + 2 tablespoons
  4. For stuffing khoya 1/2 cup
  5. Cottage Cheese 1/2 cup
  6. Gulkand 1 teaspoon
  7. Nutmeg powder a pinch
  8. Cardamom clove powder 1/2 teaspoon
  9. Cashew nut powder 2 tablespoons
  10. Milk Powder 2 tablespoons
  11. Milkmaid 2 tablespoons
  12. For top layer pomegranate juice 1 cup
  13. Milk powder 2 tablespoon
  14. Ghee 1/2 teaspoon
  15. Sugar 2 tablespoons
  16. Cashew nuts for decorating


  1. Heat 2 cups of water in two pans,add 2 tablespoon of sugar each to both pans,boil to make syrup
  2. Add 1 cup sliced carrots to one pan and cook
  3. Add one cup sliced beetroot in the other pan and cook
  4. Heat 1/2 cup cottage cheese,2 tablespoon koya,2 tablespoon milk powder and 2 tablespoon cashew powder.
  5. Add 1/2 teaspoon cardamom and clove powder.
  6. Add 2 tablespoon condensed milk
  7. Add a pinch of nutmeg powder
  8. Add 1 teaspoon of gulkhand ,mix and take off heat
  9. Heat 2 tablespoon of pomegranate juice with 2 tablespoon of sugar
  10. Add 1/2 teaspoon of ghee
  11. Add 2 tablespoon of milk powder and cook till thick
  12. On a parchmant paper place some beetroot slices and a layer of condensed milk on top
  13. Place the gulkhand stuffing on top and roll it
  14. Top with beetroot concentrate and some cashew
  15. Repeate the same process with carrot slices
  16. Pour some concentrate on top and add some cashew and serve both chilled

Reviews (1)  

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Astha Gulati
Astha Gulati   Oct-13-2017

It is such an interesting dish.

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