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Photo of Gajrela by Rita Arora at BetterButter


Rita Arora
20 minutes
Prep Time
60 minutes
Cook Time
4 People
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Traditional recipe of Pakistan and North India.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • North Indian
  • Boiling
  • Sauteeing
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. 2 kg full cream Milk
  2. 25-30 Almonds(badam)
  3. 4-5 greenCardamoms
  4. 3 tbsp(table spoon) long grain rice
  5. 125 grams pure ghee
  6. 1 cup malai
  7. sugar 1 cup
  8. Carrots- 1/2 kg


  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.

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