{"id":5562,"date":"2017-10-20T19:03:26","date_gmt":"2017-10-20T19:03:26","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5562"},"modified":"2020-12-20T14:30:58","modified_gmt":"2020-12-20T09:00:58","slug":"gajrela-gajar-ka-halwa","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/10\/20\/gajrela-gajar-ka-halwa\/","title":{"rendered":"Gajrela (Gajar Ka Halwa)"},"content":{"rendered":"

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.\u00a0<\/strong><\/p>\n

\"\"<\/p>\n

Preparation Time:<\/strong>\u00a020 minutes
\nCooking Time:<\/strong>\u00a030 minutes
\nServes:<\/strong>\u00a06
\nIngredients and Quantity:<\/strong><\/p>\n

Carrots, red-650 gm.<\/p>\n

Pure ghee-02 tbsp.<\/p>\n

Full-cream Milk-650 ml.<\/p>\n

Sugar-150 gm. \/ as required<\/p>\n

Mawa (Khoya)-04 tbsp.<\/p>\n

Green cardamom powder-02 gm.<\/p>\n

Raisins-15 gm.<\/p>\n

Cashew nuts-15 gm.<\/p>\n

Pistachio nuts- 15 gm.<\/p>\n

Almond-15 gm.<\/p>\n

Salt-A pinch<\/p>\n

To Apply or lace it:<\/strong><\/p>\n

Silver leaf ( Silver paper ,Chandi ka varq)- 01 sheet Optional<\/p>\n

For the Garnish:<\/strong><\/p>\n

Pistachio nuts, slivered- 1\/4th tbsp.<\/p>\n

Almonds, slivered- 1\/4th tbsp.<\/p>\n

For the Sprinkling:<\/strong><\/p>\n

Broiled Saffron-a pinch (Optional)<\/p>\n

Method:<\/strong><\/p>\n

Pre-preparation:<\/strong><\/p>\n

Wash, scrape and grate carrots.<\/p>\n

Blanch, peel and cut almonds into slivers.<\/p>\n

Preparation and Cooking:<\/strong><\/p>\n

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.<\/p>\n

Add milk. Stir.<\/p>\n

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.<\/p>\n

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.<\/p>\n

Add a pinch of salt.<\/p>\n

To Serve:<\/strong><\/p>\n

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.<\/p>\n

<\/u>Chef Tips:\u00a0 <\/strong><\/p>\n

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

    \u00a0<\/u><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    Traditional Punjabi winter dessert prepared with grated juicy red carrots,<\/strong><\/p>\n","protected":false},"author":1,"featured_media":10766,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[42,84],"tags":[],"class_list":["post-5562","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","category-indian-sweet"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/10\/GAJRELA4-minCC.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1rI","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5562","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5562"}],"version-history":[{"count":7,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5562\/revisions"}],"predecessor-version":[{"id":10769,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5562\/revisions\/10769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/10766"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5562"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5562"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5562"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}