"Gajrela" is a sweet dessert pudding made with carrots, milk, sugar and rice. A goldmine of nutrients, naturally sweet carrots makes it rich and sticky with exotic cardamom. Decadent, festive and comforting sweet treat that satisfies you with its flavor and creaminess.
I have a vivid memory of seeing my mom stirring up a big batch in a large pot, seeing it at the table in our kitchen cooling down in a huge silver vessel; we weren’t allowed to touch it until it was packaged and distributed amongst relatives and neighbors ;)
This sweet dessert hails from the Punjab region of Pakistan and India, traditionally eaten during festivals, or for us it was mainly during winter times when carrots are in season. Nowadays it’s popular worldwide with many variations. I like to stir it up a notch with added luster dust. It gives it a sparkle that I totally love and makes it extra special for any festive occasion.
Grated carrots and rice cooked in milk and nuts. Perfect for a cold winter days.
Sweet Gajrela
Yield: 8 serving Prep time: 15 min Cooking time: 35 min
Ingredients: 2 lbs. carrots grated 2 cups sugar
½ cup rice
5 cups milk 1 ½ cup water
1 cup cream
7 to 8 green cardamom pods ¼ tsp. ground cardamom 1 can- 14 oz sweetened condensed milk 2 tbsp. butter or ghee ¼ cup chopped cashew nuts ¼ cup slivered almonds ¼ cup chopped pistachios ½ cup Khoya (see note) Gold Luster dust
Directions: Add butter or ghee, cardamom pods and grated carrots in a pan, let sauté for 3 to 5 minutes. Add water and rice. Let cook covered for about 20 to 25 minutes, until carrots are al dente and rice is fully cooked.
Add milk, ground cardamom, condensed milk, and heavy cream. Cook over low heat, stirring occasionally, so it doesn’t stick to the pan, and the carrot absorbs the milk but still looks creamy.
In a pan dry roast cashew nuts and almond (reserve some for topping), add the rest into carrot mixture and cook for further 10 minutes.
Add Khoya and stir. Reserve some for the garnish.
Garnish with Khoya chopped nuts and luster dust.
Khoya: Mix ½ cup powdered milk with 2 to 3 tbsp heavy cream. Mix well until crumbly. Add more powdered milk if needed.