Gajrela | How to make Gajrela

By Rita Arora  |  14th Jul 2016  |  
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  • Gajrela, How to make Gajrela
  • Prep Time

    20

    mins
  • Cook Time

    60

    mins
  • Serves

    4

    People

107

0

About Gajrela Recipe

Traditional recipe of Pakistan and North India.

Gajrela is delicious and authentic dish. Gajrela by Rita Arora is a great option when you want something interesting to eat at home. Restaurant style Gajrela is liked by most people . The preparation time of this recipe is 20 minutes and it takes 60 minutes to cook it properly. Gajrela is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Gajrela. Gajrela is an amazing dish which is perfectly appropriate for any occasion. Gajrela is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Gajrela at your home.

Gajrela

Ingredients to make Gajrela

  • 2 kg full cream Milk
  • 25-30 almonds(badam)
  • 4-5 greenCardamoms
  • 3 tbsp(table spoon) long grain rice
  • 125 grams pure ghee
  • 1 cup malai
  • sugar 1 cup
  • carrots- 1/2 kg

How to make Gajrela

  1. Grate the carrots and soak rice in water.
  2. In a large pot add ghee and place on the heat so that it melts, add green cardamoms, don't fry them too much.
  3. Just when the ghee melts, add grated carrots and mix well. Carrots will release their water Keep stirring them and don't let them burn.
  4. Meanwhile soak almonds and put them in microwave for 2-3 minutes.
  5. Once carrots become red/darker/roasted(bhun jayeen)and are aromatic, add milk.
  6. Also add the soaked rice, meanwhile peel the almonds and grind them coarsely.
  7. Now when every thing is added to gajrela, keep the heat on low so that it does not burn or boil and spill out.. to avoid this is to keep the stirring spoon in the cooking pot.
  8. When it appears thicker, add sugar, now sugar will melt and make it thinner again so you'll need to cook it further Cooking gajrela takes a long time..
  9. When it appears that carrots and rice has softened and it appears to be ready add malai.
  10. When it thickens add ground almonds & mix well. Cook it until it gets thickened as per your desire,
  11. When cool down put in fridge, it becomes thicker once cold. Garnish with almonds and serve chilled.

My Tip:

According to my dadi, milk carrot ratio for gajrela is: for 1 kg milk use 1/4 kg carrots.

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