Gajrela (orange hues on winter snow)

Gajrela Recipe

The title of this recipe can be misleading, but I think that's what gajrela is all about. A mystical union between carrots and milk, not only a feast to the eyes but also for the palate. This is a versatile dish served hot or cold. Carrots milk and sugar are cooked until pudding consistency is obtained resulting in a dish not only comforting but also wholesome.

Apart from essential ingredients you will have to use muscle power as you have to stir often so that it wouldn't stick to the bottom of the pan. I usually cook it when I have had fish for lunch believing that I feel less thirsty after I eat it.

Get ready to cook! Ingredients are:

Ingredients	Quantity
banasbati rice	1 cup
whole milk	1 liter
powdered whole milk	1 cup
brown or white sugar	1 1/2 cup
grated carrots	3 cup
cardamom pods split open	3-4
nuts	for garnish

Step 1:

First things first, so we will boil rice with 2 cups of water till rice is tender.

Step 2:

Get grinding, I mean start blending till it forms a puree.

Step 3:

Add sugar and cardamom. I like brown sugar but you can use white sugar instead.

Step 4:

Add milk and cook for about 15 minutes, keep stirring slowly. Make sure to keep the heat low.

Step 5:

Now for the orange hue bit, so add carrots and cook for at least 30 to 40 minutes. Mixture should start to thicken at this time if it doesn't cook till it does so.

Step 6:

Add powdered milk and cook a few minutes until mixture is thick like a pudding.



Your gajrela is ready to serve now. Garnish with nuts, serve hot or cold.