• 250 g. red coloured carrots;
• 250 g. sugar;
• 125 g. plain mawa;
• 125 g. gulab jamun mawa;
• 6 tsp. cornflour;
• a few pistachios, sliced;
• 1/2 tbsp. sugar crystals;
• 1 1/4 cup water;
• 1/4 tsp. cardamom powder;
• ghee for frying.

1. Peel and grate the carrots. Cover the cook the carrots in a pressure cooker (without weight) for 20 minutes. Squeeze out extra water. Mash and grind to a pulpy mixture. Crumble both the plain mawa and gulab jamun mawa well. Add the mashed carrot and cornflour. Mix well to bind to a smooth dough. Divide and roll into 40 small balls. Stuff each ball with a crystal of sugar and sliced pistachios. Roll into smooth round balls.
2. Fry these balls in ghee on medium heat till golden brown. When the balls are being fried, combine sugar and water in a heavy bottomed pan. Boil for a few minutes till the syrup is slightly sticky. Remove the sugar syrup from gas. Add cardamom powder. Add the fried gulab jamuns to the sugar syrup. Serve after at least two hours, when the sugar syrup is well absorbed into the jamuns.

(contributed by Nirupama S. Shah, Bombay)