Gajrela recipe with step by step photos and video instructions is an amazing pudding recipe made with carrot and rice. A yummy and delicious carrot and rice dessert which is very similar to Traditional Gajar ka Halwa.
What is Gajrela recipe?
Gajrela is nothing but a dessert famous in Punjab region of both India and Pakistan. It is made with carrot, rice, and milk to form a smooth consistency.
How is gajrela different from gajar ka halwa?
The gajrela recipe is pretty different from how we make the gajar ka halwa. The gajar ka halwa is thick and uses the carrot, sugar, and khoya. But for the gajrela recipe, we use carrot and rice among other things and is generally semi-liquid consistency.
Which rice tastes best for making this dish?
Remember not to use the basmati rice, as the normal rice tastes much better for this dessert. The Basmati rice’s flavor overpowers the whole dish. So it is best to avoid the basmati rice for the gajrela recipe.
What carrots are used for this recipe?
Gajar is a Hindi / Urdu word for carrots. With winter in full swing, you will find juicy and delicious red carrots in abundance in the market. If you find the red carrots, then definitely use them for this dessert as the Gajrela recipe tastes best with the red carrots. But if not, then you can definitely make with the other easily found orange carrots.
Can I make gajrela without khoya?
Yes, you can make it without the khoya or mawa. You can, instead, use condensed milk. Or you can totally skip both. It will still taste awesome.
How to grate the carrots?
Peel the carrots and grate them in a food processor with the shredder attachment. But if you do not have the food processor, you can also grate them manually in a grater.
How to make the gajrela recipe & with what ingredients?
First, heat butter in a pan and add the cardamom and grated carrots. Once the carrot changes it’s color, add the milk and rice. Cook until the rice is done while stirring often. Next, we need the sugar and khoya till they dissolve. That’s it. Your delicious gajrela will be ready to serve.
Pro Tips / Important points to remember while making the gajrela recipe
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Step By Step Pictorial Process of making the Gajrela recipe
1. Heat a pan and add butter. Once the butter melts, add the cardamom.
2. Next, add the peeled and grated carrots and fry well. Fry until the carrots change their color to bright orange.
3. Add milk and rice.
4. Cook until rice is done. Keep stirring often to prevent burning at the bottom.
5. Add sugar and stir to dissolve. Once the sugar is dissolved, add the khoya and stir well until it melts thoroughly. Bring to a boil and remove from heat. Your delicious gajrela is ready to serve,
Serving suggestions:The gajrela can be served both warm or chilled. It tastes best when served warm. Top it with chopped and fried nuts of your choice. Cashews, Almonds, Pistachio, Raisins, Melon seeds all taste good with this dessert. |
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Let’s get started with the Gajrela Recipe
Gajrela recipe
Watch the Video
What You Need:
- 1/2 kg carrots, peel the carrots and grate / shred it.
- 2 liter milk
- 4-5 green cardamom
- 2 tbsp rice, soaked. { Important - Don't use basmati rice.}
- 125 gm butter
- 200 gm mawa or khoya
- 1 cup sugar
- dry fruits and nuts of your choice for garnishing
How To Make:
- Heat the butter in a thick-bottomed pan, add carrots and cardamom sauté for three to four minutes. Stir frequently.
- Add milk and rice cook on low heat till the rice is done. Remember to stir frequently as it might burn the bottom.
- Add sugar and cook, stirring continuously, for two to three minutes or till the sugar melts.
- Add khoya or mawa. Stir and cook for three to four minutes till the khoya thoroughly melts. Bring to a boil and remove from heat.
- Fry the cashew nuts or any other dry fruit or nuts in little bit of ghee till golden brown. Drain and set aside.
- Add nuts. Serve hot or cold.
Recipe Notes
- Choose red carrots when in the season for making this dessert.
- You can substitute butter with ghee.
Nutrition Value: (estimates)
Signing off until next time,
Fareeha.
This recipe was originally published in December of 2015. New Image, Step by Step photo process and video recipe has been added. The recipe has been made printable in January 2019.
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amarjit matharu says
yes I like this recipe