Gajrella, Carrot Rice Pudding, Gluten Free Dessert

With the first nip in the air, Lahore begins to get decked with piles autumn fruits and vegetables on the street side stalls and big, bright yellow and orange marigolds. It looks like the city is officially embracing the holiday season.

One of the gifts winter brings along is loads of fresh, red, juicy carrots. Besides being used in juices, soups and stews many delicious desserts are created with them. In Punjab one of the most popular winter desserts is Gajrella ( carrots and rice pudding). Delicious carrots are grated and cooked in milk, thickened with rice starch and then sweetened.

Not only its healthy but extremely refreshing and different from the usual baked desserts that are created with carrots. Carrots are in season and inexpensive…lets make some carrot and rice pudding !

1/2 kg carrots, grated
1/4 cup rice
1 litre milk
4 tablespoons sugar
1/2 teaspoon cardamom seeds, crushed
Mixed nuts and cream ( optional)

Boil carrots and rice over medium low heat in 2 cups water till they are tender.

Add milk and crushed cardamom seeds, reduce heat to low and let simmer till the milk is sufficiently reduced.

Either keep stirring vigilantly or place a skillet under your cooking pan so that the pudding doesn’t catch on the bottom of the pan.

Starch from rice thickens the mixture and binds it together. Add sugar and keep cooking till the pudding is thick enough to coat the back of a spoon.

Taste while adding sugar.I don’t add much because carrots are also sweet. Pour in the serving bowl, garnish with nuts. Serve gajrella warm or chilled with fresh cream, ice cream or kulfi.

Serves 6