I am so delighted to share this Gajrela recipe as I always wait for seasonal Pakistani carrots to make this 4 ingredients pudding locally famous as Gajar ki kheer. This version without rice gives you a restaurant-style flavor that you can easily make at home. Perfect for Eid, Iftar, family gatherings, or other festive events of fall season.
It's a Pakistan’s beloved winter dessert — a rich, creamy carrot pudding cooked slowly with milk, khoya, ghee, and sugar. While many call it Gajar Ka Halwa, but it's not. Gajrela includes extra richness (like khoya or condensed milk) to make it more festive, rich and creamy..
As a child growing up in Pakistan, I remember my mother preparing 'Gajrela' every winter. The aroma of simmering red carrots and the sound of ghee sizzling took over the kitchen, pulling everyone into that comforting warmth. Even now, cooking it brings back those cozy family memories.
Jump to:
.Watch Recipe:
What is Gajrela?
Gajrela is essentially a creamiest version of carrot halwa — with added richness in the form of khoya (milk solids), cream, or even condensed milk. Unlike basic Gajar Ka Halwa, it tends to be more indulgent and dense, often reserved for celebrations and festive occasions.
In Indian and Pakistani desserts, kheer or phirni is the most desirable sweet dish but in winter or fall season everyone loves to grate desi gajar to make this rich and creamy carrot sweet dish that sometime switched with gajar ka halwa.
If you're wondering why this is a seasonal dessert, it's because the rich and sweet taste of 'desi gajar' cannot be substituted with the orange carrot, which is only found in the winter season.
Why You'll Love This Carrot Dessert
This recipe with khoya can easily be prepared with few ingredients using ghee, milk, sugar, and khoya that can be replaced with milk powder or condensed milk. I prefer to use khoya as it enhances the creamy taste and smooth texture. If you don't have khoya/mawa then substitute it with milk powder or condensed milk or simply leave it. Full-fat milk is enough to make a perfect creamy blend of carrots.
- Recipe is so simple and easy to make!
- Authentic Pakistani-style taste just like homemade.
- Rich and creamy with khoya and full-fat milk.
- A perfect make-ahead dessert for parties or winters.
- It provides the best way to enjoy carrots. Thanks to its creamy flavor, it's loved by all!
- Only 4 to 5 ingredients needed to make it.
- Serve hot and cold in both ways it taste superb.
- Kid's favorite!
Ingredients
Red Carrots: Used grated form of Pakistani red carrots.
Clarified butter (Ghee): Used to saute the carrots.
Green Cardamom: this will add a warm and minty taste of green cardamom with a delectable aroma.
Milk: Used full-fat milk.
Sugar: White granulated or powdered sugar can be used.
Khoya/Mawa: Will add a creamy texture and enhance the taste.
How to Make Gajrela at Home
Prepare Carrots: First, remove the outer skin of the carrot to achieve a smooth texture. Rinse it, then use a grater to shred it. Avoid chopping or using a grinder. Shredded carrots will provide the ideal texture for this dessert. Do not wash the carrots after they have been grated.
Sauté in Ghee: In a hot pan, pour in clarified butter (ghee) and allow it to melt. Next, add green cardamom seeds and let them pop for a few seconds over low heat. After that, incorporate grated carrots and sauté for several minutes on medium to low heat.
Add Milk: Pour in milk, stir well, and simmer on medium-low heat until milk reduces by 70%. Stir occasionally to avoid burning.
Add Sugar & Flavor: Once milk thickens, add sugar. Stir continuously until the mixture starts to leave the sides of the pan.
Mix in Khoya: Add grated khoya or condensed milk. Cook until well combined and the ghee begins to separate.
Garnish & Serve: Sprinkle with nuts (almonds, pistachio), stir, and serve warm or chilled.
Pro Tips
- Only use 'red carrots'. Orange carrots will not mature the taste.
- Always remove the skin from the carrots before grating.
- After you peel them, rinse the carrots and place them in a strainer to let excess water drain.
- Grate the carrots using a grater.
- If you prefer not to use khoya, opt for full-fat milk instead. You can substitute khoya with milk powder or condensed milk.
- Khoya is used to achieve a creamy and smooth consistency.
- Always cook the carrots over medium to low heat.
- To prevent sticking, use a nonstick pan; otherwise, it may leave a burnt flavor on the bottom.
- You can use green cardamom powder instead of cardamom seeds.
Storage Suggestion
Cover the serving dish or bowl with a plastic cling sheet and refrigerate for 3 to 4 days. If you feel that it's getting thick and add little milk and reheat on the stovetop to make it fresh.
Serving
In cozy winter nights, I always love to serve garam gajrela (lukewarm) with homemade Kashmiri Tea or a traditional doodh patti or karak chai.
Q & A
The method of preparation really matters. In Pakistan, many people prepare it using rice, but the typical way is to create a dish that resembles carrot pudding. This is distinct from gajar ka halwa, which appears drier in comparison to gajrela. Both Pakistan and India share the same traditional approach to making gajrela.
Indeed, this is a kheer that doesn't include rice. When prepared with soaked ground rice, it achieves a firmer and sturdier texture. In the absence of rice, it provides a sweet and creamy taste.
You can swap khoya for condensed milk, or just use milk powder to achieve a creamy and smooth consistency.
Yes, you can! Turn on saute mode and add ghee, and cardamom seeds and let it pop for a few seconds then add grated carrots and saute for few minutes until it starts to change color. Then add milk and pressure cook for 5 minutes. After, give it a good mix. Again, click on Saute and add sugar and khoya and give it a good mix. Cook and stir until the sugar and khoya blend with carrots. Topped with almonds and serve.
Yes, you can refrigerate for up to 5 days, but I do not suggest freezing. Add milk when you reheat.
More Dessert Recipes To Try
🥣 Love this Gajrela Recipe?
⭐ Rate this recipe below
💬 Drop your questions in the comments
📲 Follow along on Instagram for more recipes.
Gajrela Recipe (Indian Carrot Pudding)
Ingredients
- 1 tablespoon Clarified butter (ghee)
- 15 Green Cardamom Seeds
- 1 glass Milk
- 1.5 tablespoon Sugar
- ½ cup Khoya
- Almonds For topping
Instructions
Preparation of Carrots
- First, peel the carrot's upper skin to get a smooth version of gajrela. Wash it and then grate it with the grater. Don't chop, or use a grinder. Shredded carrots will make a perfect texture of this dessert. Never wash carrots after grating.
Cooking
- In a heated pan, add clarified butter (ghee) and let it melt then add green cardamom seeds and let it pop for few seconds on low heat. Then add grated carrots and saute for few minutes on medium to low heat.
- Add milk, give it a good mix. Cover the pan and let it simmer for 30 minutes on low heat.
- After, give it a good mix using spoon. Now it will start to transform into creamy form. Add sugar and khoya and mix it well on low heat. Let it cook for 4 to 5 minutes.
- As the gajrela starts to show a thicker texture, pour it into the bowls and garnish with thin almonds slices.
Video
Notes
- Always peel the carrots before grating.
- After peeling, wash the carrots and keep it on a strainer to release excess water.
- Grate the carrots with a grater.
- Use full-fat milk if you don't want to use khoya. You can replace the khoya with milk powder or condensed milk. Khoya is added to make a creamy and smooth version of gajrela.
- Always simmer the carrots on medium to low heat.
- Use a nonstick pan to avoid sticking on the pan bottom otherwise, it will leave a burnt taste.
- Green cardamom powder can be used in place of cardamom seeds.
Sham
Love Gajrela 😍