Gajrela ~ Pakistani Carrot Rice Pudding
Servings 6 -8
Ingredients
- 5 medium carrots around 500-600 gm, cored and grated
- 1/2 cup basmati rice soaked for 10 minutes and drained
- 1 liter milk
- 1/2 tsp cardamom powder
- A pinch of salt
- 1/2 cup sugar as required
- 1 tbsp rose water
- Nuts for garnish
Instructions
- In a pressure cooker, add milk, cardamom powder, salt and carrots and mix well. Slightly crush the rice and add as well. Close the cooker and cook the mixture on medium-low flame for 30 minutes. Switch off and allow the pressure to go on its own.
- Add in the sugar and rose water and mix well. Serve warm with a sprinkle of nuts.
Notes
You can saute the carrots in little ghee before adding it to the milk.
You can cook on stove top, by boiling milk with the rice till the rice becomes soft, then add the carrots and cook till done. Do not forget to stir occasionally to avoid sticking to the bottom!
Usually, khoya (milk solids) is added for additional richness. If available, add around 100 gm at the end of making the dessert and mix well.
You can add condensed milk instead of sugar.
You can cook on stove top, by boiling milk with the rice till the rice becomes soft, then add the carrots and cook till done. Do not forget to stir occasionally to avoid sticking to the bottom!
Usually, khoya (milk solids) is added for additional richness. If available, add around 100 gm at the end of making the dessert and mix well.
You can add condensed milk instead of sugar.