Carrots are in season now so, everybody will be trying out different recipes of them. Carrots are notably rich in anti-oxidants, vitamins and dietary fiber; however, they provide only 41 calories per 100 g, negligible amount of fat and no cholesterol.

They are exceptionally rich source of carotenes and vitamin-A. 100 g fresh carrot contain 8285 mcg of beta-carotene and 16706 IU of vitamin A. Studies have found that flavonoid compounds in carrots help protect from skin, lung and oral cavity cancers.

Learn more about the nutritional value of carrots on: Health benefits of carrots and Wikipedia 

What you need

Carrots—————- 2 cups shredded
Milk——————- 1 litre
Cardamom powder—- 1 tsp
Sugar—————– 3/4 cup
Rice——————- 1/2 cup

How it’s made 

  1. To make gajrella first of all, shred carrots and put them in a pan without any water or oil. Just cook them in their own water for 5-10 minutes, or until their water dries completely. Take out of pan and set aside.
  2. Boil milk, when it comes near to boil, add in rice.
  3. Cook till it’s tender and put in sugar, stir to ix.
  4. Now add in shredded carrots and cook on a slow to medium flame, to your desired consistency.
  5. Some people like it as thick as Kheer while others prefer runny so, it’s totally up to you. I like it thick as kheer so I cook it a wee bit longer.
  6. Serve chilled.
A tip:
If you are expecting guests soon and you’ve just cooked your gajrella, here’s a tip to quickly cool it and then serve it chilled. As soon as it is cooked, pop your pan of gajrella into a flat dish containing chilled, ice cold water. Now keep stirring the gajrella till its cold. Once done pop it into the freezer. This method helps to chill gajrella in 15 minutes.
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