Gajrela / Carrot Kheer – Simple & Easy Recipe

Step 1: Prepare Rice and Carrots

Wash 200g Basmati rice and soak for 30 minutes. After soaking, coarsely grind the rice in a blender with some water. Grate 1 kg of carrots, wash them thoroughly, and squeeze out excess water to remove the red color.

Step 2: Sauté Cardamom and Rice

In a large pan, add 1 tablespoon of Desi Ghee. Once melted, add 4-5 green cardamom pods and lightly crackle them. Then, add the coarsely ground rice to the pan along with the water it was ground in. Cook the rice, stirring continuously, until its raw smell disappears and it starts to thicken.

Step 3: Add Carrots and Cook

Add the grated and squeezed carrots to the pan with the cooked rice. Mix well and cook, stirring frequently, until most of the moisture from the carrots has evaporated.

Step 4: First Milk Addition and Boil

Pour in 1.5 kg of full-fat milk. Stir to combine all ingredients. Cover the pan and cook on a low flame until the mixture comes to a boil. Be careful not to let it boil over.

Step 5: Second Milk Addition and Thickening

Once the kheer starts boiling, remove the lid. Continue to cook, stirring frequently, until the mixture thickens considerably. Then, add another 1.5 kg of milk and continue cooking and stirring.

Step 6: Add Sugar and Final Milk Addition

Add 1 cup of sugar to the thickening kheer and mix well. Continue cooking until the kheer thickens further. Then, add the remaining 1 kg of milk. Cook for another 10-15 minutes, stirring continuously, until the kheer reaches a thick, creamy consistency where the rice and carrots are well merged into the milk.

Step 7: Add Flavorings and Nuts

Add 1/2 teaspoon of cardamom powder, 2 tablespoons of raisins, and chopped mixed nuts to the kheer. If desired, add 250g of khoya for extra richness. Mix all ingredients thoroughly. Perform a plate test: drop a spoonful of kheer onto a clean plate; if it stays in place without running, it's perfectly cooked. Turn off the flame.

Step 8: Serve and Garnish

Transfer the hot gajrela into a serving bowl. Garnish with additional chopped mixed nuts, such as pistachios, almonds, and raisins. Serve warm or chill in the refrigerator before serving.

• Use full-fat milk for a rich and creamy texture.

• Continuously stir the kheer to prevent it from sticking to the bottom of the pan and burning.

• Adjust the amount of sugar according to your preference.

• Serve hot or chilled, as preferred.

• Add khoya for extra richness and flavor.

• Vary the types and quantities of nuts used for garnish based on personal preference.