Carrot Pudding (Gajraila)

2 hours Prep: 8 minutes Cook: 2 1/3 hours

434 calories per serving view nutrition facts

happyzhangbo

8 servings suggest servings

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Ingredients

1000	grams	carrots	fresh, peeled and coarsely grated
3/4	cup	rice
3	litres	milk
2	cups	sugar
8	each	cardamom pods	green
100	grams	almonds	blanched, cut into slivers
50	grams	pistachio nuts	unsalted, cut into slivers
50	grams	raisins, seedless	green
12	each	cardamom seeds	crushed
1	x	leaf sprigs	as needed for decoration, optional
3	drops	essence	kewra

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 15-20 minutes.

Add the rest of the ingredients.

Stir well.

Transfer to a serving dish and decorate with silver leaves.

Serve hot or cold.

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Nutrition Facts

Serving Size 217g

Amount per Serving

Calories 434 20% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 89mg	4%
Total Carbohydrate 85.0g	28%
Dietary Fiber 6.0g	24%
Sugars 61.0g
Protein 7.0g	13%