Tuesday 22 October 2013

*Creamiest Gajrela* (Carrot Kheer or carrot Pudding)


Gajrela or many call it Carrot Kheer or as many name it the Carrot Pudding here (:O)
Normally I make the delicious Gajr ka Halwa every winter, such a delight in cold winter days full with rich nuts and butter :) Gajrela is more of a summer sweet dish, cold and chilled and thick and yummz
I had already made Gulab Jamuns for Eid and wanted to make another side dish and had these beautiful carrots so then i thought, Gajrela would be the ultimate cold  sweet dish: )
My friend calls it the Carrot pudding how unromantic lol but the process is similar to the famous German “Milchreis” with lots of cinnamon in it, it’s a spinoff of our Delish Kheer : )
I have come to these measurements after making it specially for my Brazilian friend who wanted to know the exact ones, it is difficult as I am used to my way of cooking by adding and subtracting ingredients according to my feeling, I pour in more milk if it Is getting thicker or cook on a higher flame if it is too runny : )
Anyway this here is quite correct but IF you feel the milk is less you can surely add in more and then see how thick you need it, best is to take it off the stove when the mixture drops easily from your spoon as it gets firm when it is chilled.
Mines was really soft creamy just perfect (Oh not showing off lol, just telling you, see this is how it looks )
Don’t get scared to read my long description as I love to write in details so the reader understands the steps clearly : )
So this is what you need for 2 normal serving  bowls and serves around 6-8 people.
1 ½  litre Milk
250 ml double cream
50 ml condensed milk
6 medium grated carrots
½ cup soaked and grinded rice
½ tsp cardamom powder
5-7 cardamom seeds
2 tbs ghee/clarified butter
100gr sugar and more to taste
8-10 alomond slices (boiled/peeled/sliced)
Hand full Coconut stripes
Pistachio and Almonds for the top
2-3 tbs Kevra essence
So now easy and quick
-soak the rice an hour before
-drain, put in mixer jug,pour 2 cups milk(from the given amount)
-blend this till rice breaks into coarse form
-Grate the carrots
-boil and slice the nuts
-take out the cardamom seeds
-measure the milk and keep aside
-Take a broad vessel/Pot
-heat the Ghee and put in the cardamom seeds to splutter
-add the carrots and stir so all turn glazy
-pour all the mixture or rice and the rest milk and double cream+condensed milk
-add the nuts, coconut and almonds and whatever more you like
-sprinkle the cardamom powder, add sugar and let cook, first till one boil then lower the heat
-this is start getting thick as soon as the rice and carrot absorb milk so be careful
-stir off and on and keep on low heat
-the rice and carrots must cook till soft
-This takes around an hour, you will see the mixture getting thick
-at this stage I use the hand mixture to puree all just a bit
-this makes the whole so silky creamy yet you feel the coarse carrots and rice,I love it that way : )
-now it Is nearly done, now add the Kevra essence and just stir twice thrice and take it off
-pour out on bowls, decorate with nuts and keep it uncovered in the room temperature first
-many cover is immediately and the top gets “wrinkles” on it …not good for the eyes  : )
-after nearly half an hour you can keep it in the fridge with a cling
Viola there you have your tasty Gajrela!!
I add no color in it the slight orange color is from the pure carrots :)

No comments:

Post a Comment