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Cooking with B.J
                     

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Gajraila
Carrot Pudding

Ingredients

- 1 kg fresh carrots, peeled and coarsely grated
- 3/4 cup rice
- 3 liter milk
- 2 cups sugar

- 8 to 10 green cardamoms
- 100 g blanched almonds, cut into slivers
- 50 g unsalted pistachio nuts, cut into slivers

- 50 g green raisins
-12 cardamoms seeds, crushed
Sliver leaf for decoration, optional

- few drops of kewra essence

 




1. 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.
2.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 ).
3. 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.
4. Transfer to a serving dish and decorate with silver leaves. Serve hot or cold.
My mother serves us cold in breakfast !
Did you try Gur Walay Chaval and Kulfi Pistay Wali.