The carrots are cooked in the milk and the milk is boiled until it gets thicker. You can also add cream to give it a smooth texture. This dessert is highly digestive and easy to cook and great to enjoy in the cold winters. It is a very popular recipe made occasionally in winters as well as on special occasions like Eid-ul-Fitr with sheer khurma. It can be used as a healthy, low-calorie substitute for gajar ka halwa which is also one of the most delecious dish of the subcontinent. Gajar ki Kheer recipe can be served as a desert in family dinners or even in wedding or other gatherings and functions in winters.
Cuisine Indian, Pakistani
Prep Time 15minutes
Cook Time 3hours
Total Time 3hours15minutes
Author Fareeha Raheel
2tbspCoconutcrushed, for garnishing
Silver Paperoptional, for garnishing
Soak the rice in water for overnight. Then crush the rice until they are small and thin.
Boil milk in a separate deep pan and add cardamom seeds. Add the crushed rice when boiled and stir continuously. After adding the rice add grated carrots in it. Set the flame on low and stir until the rice are soft and fluffy.
Add sugar until the rice and milk has become a mixture. Soon the sugar will release water and you have to cook to dry it.
When the mixture will start looking blended then add almonds and coconut. Off the flame and wait for the gajrela to get cold.
Your tasty gajrela is all-ready.
Garnish it and place it in fridge to serve cold or you can eat it hot.
Try to use the pan with heavy bottom while cooking.
Stir continuously during the whole process.
You can serve it hot or cold according to your choice.