Gajrela (Carrot Pudding)
Gajrela is one of the most eaten dessert in winters even throughout the year. Try this gajrela recipe and don’t forget to add lots of khoya as it is one of main ingredients of dessert.
Servings 8
Ingredients
- 3 liters milk
- 1 kg carrots peeled and grated
- 200 gm khoya optional
- 1-1/2 cup boiled rice
- 1 cup sugar or to taste
- 1/2 cup puree ghee or butter
- 1/2 cup almonds sliced
- 1/2 cup walnuts chopped
- 1/4 cup pistachios chopped
- 1 tin condensed milk
- few drops kewra essence
- 4 green cardamom
- silver leaves
Instructions
Directions
- Take 2-1/2 milk in a large pot. Boil with the green cardamom.
- Melt ghee in a separate pan, add grated carrots in it. Cook and stir for 15 minutes or until well cooked.
- Put boiled rice and remaining milk in the blender. Process until smooth.
- Pour in the boiled milk. Add carrots. Simmer on low flame for 15 minutes or until the carrots have become soft and rice has almost dissolved.
- Now add the sugar and the condense milk. Note: since the condense milk is sweet so be careful while adding sugar.
- Stir in the sliced almond.
- Keep stirring so that it dosent stick to the bottom.
- When the gajrela has thicken and the texture has become creamy remove from the flame and add khoya if desired.
- Take it out in a dish. Garnish with pistachios, walnuts and silver paper.
- Allow to cool completely.
- Place in the refrigerator for 4-6 hours or until chilled. Delcious Gajrela is ready to serve. ENJOY!!
Notes
Serving Suggestions:
Serve as a dessert after meal.
Serve as a dessert after meal.