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Carrot Pudding (Gajraila)

 

.
46

Yield

8

servings

Prep

8

min

Cook

2⅓

hrs

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1000 grams carrots
fresh, peeled and coarsely grated
¾ 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 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 217g (7.7 oz)
Amount per Serving
Calories 43420% of calories from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 28g 28%
Dietary Fiber 6g 24%
Sugars g
Protein 13g
Vitamin A 421% Vitamin C 13%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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