When I think of Gajrela/Gajar ki Kheer (Pakistani Carrot and Rice Pudding), it always evokes the strongest of nostalgia. No, I didn’t grow up seeing my mom make it, but I did grow up eating it at our local Masjid potlucks.
The local Punjabi Aunties would bring classics such as Murgh Cholay (chicken and chickpea Curry), Matar Pulao (green pea pilaf), and this delicious and creamy Gajrela. In my own personal experience, I’ve noticed that Gajrela has lost some of its popularity with time. I’m not sure if it’s because other popular treats have taken center stage, or if people are intimidated by the process of cooking it. Whatever the reason may be, I’m here to take the edge off, and give this delicious traditional dessert the spotlight it deserves!
Gajrela isn’t difficult to make- you start off by setting some milk to boil, and while you’re waiting for that you go to town peeling and shredding carrots (a food processor fitted with the shredding disk will be your best friend here!). Once the milk comes to a boil, you tip in your shredded carrots and ground up rice, and the rest is pretty much a waiting and stirring game. Alright, alright, here’s the recipe card so that you can get to making it yourself!
Enjoy!
Pakistani Carrot Rice Pudding/ Gajrela (Gajar ki Kheer)
Ingredients
- 6 cups whole milk
- 1 pound carrots, peeled and shredded
- ¼ cup basmati rice, rinsed, drained, and coarsely ground
- 1 cup granulated sugar
- ½ cup sliced pistachios or almonds
- ½ teaspoon ground cardamom
Instructions
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In a heavy bottomed pot, heat milk over medium heat until it comes to a low boil, stirring often to prevent the milk from burning.
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Add shredded carrots and ground rice and stir. Once the milk returns to a boil, reduce the heat to medium low and cook until the carrots and rice have softened completely, making sure to stir often. This will take between 45 minutes to 1 hour.
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Add sugar, nuts, and ground cardamom. Cook, stirring often, until thickened, about 15 to 20 minutes. Remove from heat and garnish with additional nuts if desired.
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Cool completely and refrigerate until ready to serve.
I thought it was wonderful but I deviated just a little. I made it a little more like a custard. I added 6 eggs. And 1 cup raisins and dates. Almond milk and reduced sugar to half cup coconut sugar. I also added a lil vanilla and coconut powder. I loved it. Healthy-ish. Hey it has carrots… lol. Thank for the recipes.
Hahaha sounds like you came up with your own recipe! I’m happy to hear that you were able to use the framework of my recipe to make your own 🙂
Haha I went looking for a recipe online for gajrela and your recipe popped up… your papa would be so proud!!!
Well I hope you try and love the recipe! And thank you Sabeen Aapa, that really means a lot to me <3
Does the rice need to be soaked in the water for any amount of time?
The rice needs to be soaked for a minimum of 20 minutes. Thank you for pointing this out, and I’ll update the recipe card asap!
Thankypu so much .it was delicious. I served hot fresh and next day chilled. Divine both ways.
Thank you so much for your feedback!
Assalamoalikum 🙂 the gajrela is not coming out with the creamy consistency, how to fix it?
Wsalam,
I’m not sure why that is. Did you make any ingredient substitutions?
Thank you so much for the lovely recipe. I was feeling nostalgic for when my mum used to make and tried this. Turned out excellent and even my picky husband loved it! I didn’t add the nuts, just sprinkled on top. I also added a tin of evaporated milk with the sugar to give it a more creamier taste 😋
I’m so happy to hear that! Thank you! Love the idea of adding evaporated milk!
Heyyy.. assalaamu’aleikum.. I just made this… my first ever try with gajrela… it came out super delicious… for anyone who doesn’t like theirs too sweet can add half a cup of sugar.. but this is a winner recipe…
Wsalam! Thank you so much for your feedback! I’m so happy that you enjoyed it 🙂