Gajrela by @samsweetandspicetreats

1h15
Medium

6 servings

🥕

350 g

Carrot

🧀

60 g

Khoya

🟤

300 g

Brown Sugar

🥛

2 l

Milk

🍚

80 g

Rice

🌿

6 g

Cardamom Powder

🌰

9 g

Almond

🟢

8 g

Pistachios

Preparation Steps

  1. Step 1/9

    Soak the rice in water, then crush it coarsely.

    rice
    🥣measuring cups

  2. Step 2/9

    Grate 350 g of carrots using a box grater. Set the grated carrots aside.

    carrot
    🪒box grater

  3. Step 3/9

    Pour 2 l of whole milk into the large heavy-bottomed pan. Bring the milk to a boil over the stovetop.

    whole milk
    🍲large heavy-bottomed pan
    🥄wooden spoon

  4. Step 4/9

    Add the grated carrot and crushed rice to the boiling milk. Cook over low heat for 15 minutes, stirring frequently.

    carrot
    rice
    whole milk
    🍲large heavy-bottomed pan
    🥄wooden spoon

  5. Step 5/9

    Cover the pan and simmer the mixture over medium-low heat for 30 minutes. Stir occasionally to prevent the milk from sticking.

    carrot
    rice
    whole milk
    🍲large heavy-bottomed pan
    🥄wooden spoon

  6. Step 6/9

    Stir in 1 tablespoon of ground green cardamom and 1 1/2 cups of brown sugar. Cook for 15 minutes until the carrots are very soft and the pudding thickens.

    ground green cardamom
    brown sugar
    carrot
    whole milk
    🍲large heavy-bottomed pan
    🥄wooden spoon
    🥄measuring spoon

  7. Step 7/9

    Add 1/4 cup of khoya, 1 tablespoon of chopped almonds, and 1 tablespoon of chopped pistachios. Stir until the khoya melts into the pudding.

    khoya
    almonds
    pistachios
    🍲large heavy-bottomed pan
    🥄wooden spoon
    🥣measuring cups
    🥄measuring spoon

  8. Step 8/9

    Transfer the gajrela to a serving dish. Let it cool, then chill in the refrigerator before serving.

    🍽️serving dish
    🥄wooden spoon

  9. Step 9/9

    Garnish the chilled gajrela with almonds and pistachios. Serve cold.

    almonds
    pistachios
    🍽️serving dish

Composition

Ingredients

Types

Vegetables, Dairy, Sweeteners, Grains, Nuts

Ingredients

Carrot, Khoya, Brown sugar, Milk, Rice, Cardamom powder, Almond, Pistachios

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Egg-free

Calories

390 kcal

Macro nutrients

Protein: 13g, Carbohydrates: 62g, Sugars: 52g, Fat: 12g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 390mg, Potassium: 600mg, Iron: 1.3mg, Magnesium: 55mg

Vitamins

Vitamin A: 960mcg RAE, Vitamin C: 4mg, Vitamin B12: 1.1mcg, Vitamin D: 2.3mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

box grater, large heavy-bottomed pan, wooden spoon, measuring cups, measuring spoon, serving dish

Appliances

stovetop, refrigerator

Type

Type

Type Of Dish

Dessert, Pudding

Occasions

Celebration, Festival, Dinner party, Family gathering

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, Indian, South Asian

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Creamy, Thick, Soft, Tender, Slightly crunchy

Flavors

Sweet, Caramel-like, Milky, Cardamom-spiced, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer because it contains milk and khoya), fridge : 4 days (Store in an airtight container,Keep refrigerated at 4°C / 40°F or below), freezer : 2 months (Freeze in an airtight freezer-safe container,Thaw overnight in the refrigerator,Stir well after thawing)