Gajrela Recipe (Indian Carrot Pudding)
Gajrela recipe is the sweetest Pakistani and Indian Carrot Pudding. Easy to prepare with grated carrots, ghee, milk, khoya, and sugar. It's creamy like kheer filled with the sweetness of red carrots that makes a perfect taste to serve as a cold or hot party dessert or sweet dish.
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Servings: 2 Persons
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.