Gajrela recipe – How to make Gajrela Recipe. An amazing pudding recipe made with carrot and rice. A yummy and delicious carrot and rice dessert which is pretty famous in Pakistan.
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 orange carrots too.
One of the best things for me while making this gajrela recipe is that I wash the carrots and my kids would be fighting with each other to peel and grate it, much to my delight. I generally grate it in a food processor, but some times I just let them grate it manually as that is something they enjoy and I will be sure to double the quantity of the carrots as half of the grated carrot will be missing before long.
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.
Remember not to use the basmati rice, as the normal rice tastes much better for this dessert. The Basmati rice’s flavor over powers the whole dish. So it is best to avoid the basmati rice for the gajrela recipe.
Topped with chopped nuts of your choice and flavored with aromatic cardamom, this sweet carrot pudding is made from a blend of butter, milk, , sugar, mawa and grated carrot. It’s equally good served either hot or cold.
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Let’s get started with the Gajrela Recipe
Gajrela recipe
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
- 2 tspp ghee
- 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.
- Fry the cashew nuts or any other dry fruit or nuts in little bit of ghee till golden brown. Drain and set aside.
- 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.
- Add nuts. Serve hot or cold.
Nutrition Value: (estimates)
Signing off until next time,
Fareeha.
This recipe was originally published in December of 2015. The recipe has been made printable in December 2018.
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