Gajrella - Indian Carrot Pudding

"Unfortunately, we do not get the truly red carrots as found in India. You can cheat on the color by adding ¼ of a beet. Although, this might make the color a little too red at times." Rinku

• 1 can evaporated milk
• 1 cup half and half
• 5 pounds of carrots
• 1 cup sugar
• ½ stick butter
• 1 teaspoon cardamom seeds powdered
• ¼ cup sliced almonds
• ¼ cup golden Indian raisins

METHOD

In a heavy based pan, combine the milk with the half and half and boil till reduced by ¼. This needs to be done on low heat.

In the meantime peel and grate the carrots. It is very efficient to use a food processor for this.

Add the carrots to the milk mixture. Cook on low heat till the milk evaporates.

Add the sugar, cardamom, nuts and raisins and cooks till dry.

Finally, add the butter and cook till the mixture is smooth and browning. Serve warm or at room temperature.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

back to India Main Page - more articles      back to Indian Recipe page       

Recipe from Northern India

recipe from www.inmamaskitchen.com

 

top of page