Carrot Pudding (Gajraila)
Submitted by happyzhangbo
Traditional Pakistani gajraila with grated carrots slow-simmered in milk with rice, cardamom, slivered almonds, pistachios, and raisins. A fragrant, creamy dessert served hot or cold.
YIELD
8 servingsPREP
8 minCOOK
2⅓ hrsREADY
2 hrsGajraila is the kind of dessert that demands patience and rewards you handsomely for it.
A kilo of grated carrots and rice simmer in three litres of milk for two hours. The milk reduces and thickens, the carrots turn silky soft, and the cardamom perfumes everything with that unmistakable warmth.
Once the mixture reaches a thick, porridge-like consistency, sugar goes in along with slivered almonds, pistachios, green raisins, crushed cardamom seeds, and a few drops of kewra essence. The garnish of silver leaves makes it celebration-worthy.
Serve it steaming hot on a cold evening or chilled from the fridge as a refreshing sweet treat. Either way, it is deeply satisfying.
Chef Tips
- Wash the rice until the water runs completely clear. This removes excess starch and prevents a gummy texture.
- Stay close to the stove and keep scraping the bottom of the pan. Milk that sticks and burns will ruin the flavor.
- Use whole milk for the richest, creamiest result. Low-fat milk will reduce but won’t develop the same body.
- Kewra essence is available at South Asian grocery stores. Rose water works as a substitute if needed.
Ingredients
Directions
Put the rice in a sieve and wash it thoroughly under a running cold tap until the water runs clear.
Soak in plenty of cold water for 30 minutes.
Drain in a sieve.
Put the grated carrots, rice and cardamoms in a large heavy-based sauce pan and add milk.
Simmer, uncovered, over low heat, for two hours.
Keep scraping the sides and bottom of the pan to loosen coagulated milk that may stick there and add this to the carrots and rice mixture to help to thicken the milk in the pan.
Keep stirring and scraping the pan until the carrot and rice turns soft mushy and the milk has thickened ( the consistency should be that of thick porridge ).
Add the sugar and stirring continuously, dissolve it.
This will also thicken the pudding slightly.
Stirring constantly cook for another 15 to 20 minutes.
Add the rest of the ingredients.
Stir well.
Transfer to a serving dish and decorate with silver leaves.
Serve hot or cold.
Comments
