Gajrela (Gajar ka Halwa, sweet Carrot Pudding) is wildly popular in Northern India. Shredded carrots are cooked with butter/ghee, sugar, milk and nuts. It is typically made during the winter months and at Diwali. My mom’s version is the best I’ve eaten and I’ve recreated it here. It can be eaten either hot or cold, it’s delicious – my personal favourite is to eat it piping hot right after it’s cooked.

Gajrela

Servings

Ingredients

• 1 Pound Carrots
• 4 Tablespoon Ghee or Melted Butter
• 1 1/4 Cup Sugar
• 1/2 Cup Water
• 1 Cup 35% Cream
• 4 Tablespoon Dry Milk Powder
• 1/4 Teaspoon Ground Cardamom
• 2-3 Tablespoon Smashed Pistachios Option to use branched, slivered almonds

Servings Ingredients 1 Pound Carrots 4 Tablespoon Ghee or Melted Butter 1 1/4 Cup Sugar 1/2 Cup Water 1 Cup 35% Cream 4 Tablespoon Dry Milk Powder 1/4 Teaspoon Ground Cardamom 2-3 Tablespoon Smashed Pistachios Option to use branched, slivered almonds

Instructions

1. Wash, peel and finely grate the carrots.

   
2. Heat the ghee/melted butter in a heavy saucepan on medium heat. Add the the grated carrots and cook uncovered on medium heat until blended, stirring constantly.
3. Cover and turn the heat to very low, allowing the carrots to cook in the steam until very soft and the liquid is evaporated. Stirring occasionally.

   
4. While the carrots are cooking, make the simple syrup by combining the the sugar and water in a small pan on medium heat until the syrup begins to boil. Stirring constantly until the sugar dissolves and syrup is clear.

   
5. When the grated carrots are soft, add the sugar syrup, cream, milk powder and blend well until everything is blended.

   
6. Continue to cook, stirring constantly until the mixture is thick and begins to come away from the sides of the pan in one ball.
7. Stir in the cardamom and combine.
8. Serve hot garnished with the nuts. Or, push and flatten the mixture into a greased dish, garnish with the nuts and cool in the fridge. Once cool, cut into squares and serve.