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.
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
- 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.
- Boil milk, when it comes near to boil, add in rice.
- Cook till it’s tender and put in sugar, stir to ix.
- Now add in shredded carrots and cook on a slow to medium flame, to your desired consistency.
- 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.
- Serve chilled.