Gajrela
Traditional slow-cooked carrot and milk pudding (kheer style).
About this dish
Gajrela is the creamy, 'kheer' style cousin of the more common Gajar Halwa. Hailing from the farms of Punjab where winter brings red, juicy carrots and overflowing milk cans, this pudding is slow-cooked for hours until the milk reduces to a thick, velvety consistency. Unlike halwa, it is fluid and emphasizes the harmony between the carrot sweetness and the caramel-like notes of reduced milk.
Ingredients
The Core Ingredients
- 2 Liters Full-fat milk
- 500g Red Carrots, finely grated
- 1/2 cup Basmati rice, soaked for 30 min and coarsely crushed
- 1 cup Sugar (adjust to taste)
- 1/2 tsp Cardamom powder
Garnish and Enrichment
- 2 tbsp Ghee
- 1/4 cup Almonds, slivered
- 1/4 cup Cashews, chopped
- 1 tbsp Pistachios, chopped
- A few strands of Saffron, soaked in warm milk
Method
- 1
Sautéing the Carrots
In a heavy-bottomed wide pot, heat the ghee and add the grated carrots. Sauté on medium heat for 8-10 minutes until the raw smell vanishes and the carrots soften slightly, intensifying their natural color.
- 2
Milk Reduction
Pour in the full-fat milk and bring it to a rolling boil. Lower the heat to medium-low and let it simmer. Stir every 5 minutes to ensure the milk doesn't burn at the bottom of the pot.
- 3
Adding the Rice
Once the milk has reduced by about a quarter, add the coarsely crushed soaked rice. The rice acts as a thickening agent and provides the signature 'kheer' texture characteristic of Gajrela.
- 4
The Slow Simmer
Continue to cook on low heat for 45-55 minutes. The carrots and rice should become completely soft, integrating with the milk. Scrape the dried milk solids (malai) from the sides of the pot and stir them back in for extra richness.
- 5
Sweetening the Pot
When the mixture has thickened to a semi-fluid consistency, add the sugar. The mixture will thin out again as the sugar melts. Continue to cook for another 10 minutes until it thickens back up.
- 6
Infusing Flavors
Stir in the cardamom powder and the saffron-infused milk. The saffron will give the Gajrela a beautiful pale orange hue and a royal aroma.
- 7
Adding the Crunch
In a separate small pan, lightly roast the nuts in a teaspoon of ghee until golden. Fold half of them into the pudding and save the rest for the final presentation.
- 8
Cooling and Setting
Turn off the heat. The Gajrela will thicken significantly as it cools. You can serve it warm, but it is traditionally preferred chilled, which allows the flavors to mature and the texture to become like a thick custard.
Notes & variations
- Use red Delhi carrots if available; they are sweeter and more tender than orange ones.
- Always use full-fat milk; toned or skim milk will not yield the creamy 'rabri' like texture.
- Do not add sugar until the rice and carrots are fully cooked, otherwise they will remain hard.
- Leftovers stay fresh in the refrigerator for up to 4 days.
Serve with
Serve chilled in small bowls, garnished with extra silvered almonds.
Cook's note
Scraping the sides of the pot (the 'khurchan') is essential; these caramelized milk bits are the soul of a good Gajrela.