It’s that time of the month again- Muslim Food Bloggers Challenge Reveal Day! This month was special because it marked the end of one year since these challenges began. The theme of this month was to go back and revisit a past challenge of our choice. It could be one that we missed, or one that we wanted to do again. I chose to combine two-
- Share a Pakistani recipe.
- Share a recipe from a Muslimah blogger.
I’m sharing a recipe for Pakistani Carrot and Rice Pudding, also called Gajrela (or gajar ki kheer). The recipe is actually from a vlogger who shares videos on her youtube channel- Cook With Faiza. I love her recipes because they are authentic and her demeanor is very approachable.
I made this recipe over the summer while I was visiting my family in California. While I was there, my mom and I hosted a surprise anniversary party for my brother and sister in-law (she is more sister than in-law. Love you SaraMaa!). I was originally going to share this recipe back in September for the monthly challenge. Imagine my surprise when I saw that Rafeeda from The Big Sweet Tooth had posted the same dish! Ha! At the last moment I decided to go with something else that was a regional specialty (Karachi Bun Kababs). Truly, great minds do think alike 😉
Anyway, this recipe is very special to Pakistani cuisine, and with the coming cooler months, it is even more special. Enjoy!
Check out all the yummies everyone is sharing this month by clicking on the graphic below!
Pakistani Carrot Rice Pudding/ Gajrela
- 12 cups whole milk
- 2 pounds carrots, peeled and grated
- 2 cups granulated sugar
- 1 teaspoon ground cardamom
- 1 cup basmati rice, ground coarsely
- 1 (14 ounce) can sweetened condensed milk
- Roughly chopped pistachios or almonds for garnish
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.
Add grated carrots and stir. Once the milk returns to a boil, reduce heat to medium-low and cook until the carrots have softened considerably, about 20 to 30 minutes. Be sure to stir often.
In a small bowl, whisk together sugar and ground cardamom. Add sugar mixture to carrots and mix well. Add ground rice and condensed milk and mix until thoroughly combined. Cook, while stirring often to prevent burning, until significantly reduced and thickened, about 30 minutes.
Garnish with additional sliced nuts, if desired.
Refrigerate until ready to serve.