Gajrela (Gajar Ka Halwa)

Traditional Punjabi winter dessert prepared with grated juicy red carrots, pure ghee, full-cream milk , sugar, khoya and loads of dry fruits laced with broiled saffron. 

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 6
Ingredients and Quantity:

Carrots, red-650 gm.

Pure ghee-02 tbsp.

Full-cream Milk-650 ml.

Sugar-150 gm. / as required

Mawa (Khoya)-04 tbsp.

Green cardamom powder-02 gm.

Raisins-15 gm.

Cashew nuts-15 gm.

Pistachio nuts- 15 gm.

Almond-15 gm.

Salt-A pinch

To Apply or lace it:

Silver leaf ( Silver paper ,Chandi ka varq)- 01 sheet Optional

For the Garnish:

Pistachio nuts, slivered- 1/4th tbsp.

Almonds, slivered- 1/4th tbsp.

For the Sprinkling:

Broiled Saffron-a pinch (Optional)

Method:

Pre-preparation:

Wash, scrape and grate carrots.

Blanch, peel and cut almonds into slivers.

Preparation and Cooking:

Heat ghee in a heavy bottomed deep pan ,add grated carrots. Cook for 10 minutes or till the moisture in the carrots dries up completely.

Add milk. Stir.

Cook till soft and milk is absorbed for 20 minutes. Continue stirring in order to prevent it to sticking to the bottom of the pan and burning.

Add sugar, when it thickens add grated mawa, cardamom powder, raisins, cashew nuts and blanched , peeled and slivered almonds and pistachio nuts. Cook for another 05 minutes.

Add a pinch of salt.

To Serve:

Serve hot or at room temperature or cold, as desired, laced with silver leaf ( silver paper, chandi ka varq) which is optional ,garnished with slivered pistachio nuts and almonds and sprinkled with broiled saffron.

Chef Tips: 

1. A pinch of salt is added to Gajrela, as it enhances and brings out the flavors and sweetness within.
2. Gajrela stays good if refrigerated for 04 days.
3. You may also add Pistachio nuts, blanched, peeled and slivered both in the preparation and as a garnish.
4. To further enhance the flavor you may add a combination of almond milk and milk.
5. You may sprinkle a little rose water, if desired.