Also known as Gajar ka Halwa, Gajrela is a beloved North Indian / Punjabi sweet often enjoyed in the winter. It’s rich, creamy, aromatic — a dessert that warms both the heart and the kitchen.

 

There’s something about the smell of warm ghee, cardamom, and sweet carrots simmering in milk that instantly takes you back to childhood winters. Gajrela (also called “carrot pudding” or “gajer‑ki‑kheer” in some regions) is a creamy, comforting dessert from the Indian‑Subcontinent.  Gajrela is a traditional South Asian dessert made from grated carrots slowly cooked in milk, sweetened with sugar (and sometimes khoya or condensed milk), flavored with cardamom, and enriched with ghee and nuts.

This version uses minimal fuss, familiar ingredients, and yields a luxurious texture that you can serve hot or chilled.  It’s typically served hot during winter festivals like Diwali, Holi, Eid, or simply as a treat after a cold day.

📝 Ingredients

    • 1 kg carrots, peeled & grated (or shredded) 
    • 1 litre full‑fat milk
    • 100‑150 g sugar (adjust to taste) 
    • 3‑4 tbsp ghee (clarified butter)
    • 100‑150 g khoya / mawa (or use condensed milk / milk powder if unavailable)
    • ½‑1 tsp cardamom powder (green cardamom)
    • Nuts for garnish: almonds, pistachios, cashews (chopped)
    • Raisins (optional)
    • Raisins (optional)

🕒 Time & Nutrition Estimated 

    • Serving: ~4-6People
    • Prep time: ~10-20 minutes ~15‑20 minutes (grating, chopping)
    • Cook time: ~45–60 minutes

    • Total: ~1 hour 15 minutes (or more if very slow reduction)

Nutrition will vary based on amount of ghee, sugar, and use of khoya, but it is a rich dessert so best enjoyed in moderation.

👩‍🍳Step‑by‑Step Cooking Instructions:

    • Prep carrots: Wash, peel, and grate the carrots. (Using red carrots gives a beautiful colour.)
    • Heat ghee in a heavy-bottomed pan. Add chopped/sliced nuts and fry gently until golden. Remove and set aside.
    • Cook carrots in ghee for a few minutes (5‑7 min) — this gives them a slightly caramelized flavour and helps reduce rawness.
    • Add milk and bring to a boil. Reduce heat and let it simmer, stirring occasionally to prevent sticking. Cook until the milk reduces substantially and the carrots are cooked. Can take ~40‑60 minutes depending on heat and carrot type.
    • Sweeten and enrich: When the milk is reduced and carrots are soft, add sugar. Stir and continue cooking until mixture thickens.
    • Add flavor and enrich : Add khoya (if using) and cardamom powder. Mix in the reserved nuts/raisins. Cook a few more minutes until the halwa releases ghee from the sides and has a rich aroma.
    • Garnish & serve: Transfer to a serving bowl, top with more nuts. Enjoy hot, warm, or even chilled depending on preference.

💡 Tips & Variations

  • Carrot type matters: Red (winter) carrots yield deeper colour and sweetness. Orange carrots work too but slightly milder.
  • Khoya vs no khoya: Khoya makes the halwa richer and creamier. But it’s optional — milk + sugar can suffice. If khoya / mawa is hard to find, condensed milk or milk powder can work as alternatives.
  • Slow cooking & stirring: Low flame & frequent stirring keeps the halwa from burning and helps develop flavour. More time = deeper taste.
  • Sweetness balance: Depending on carrot sweetness, adjust sugar. Some prefer less sugar.
  • Flavor twists: A pinch of saffron, rose water, or a splash of condensed milk can be used for variation.
  • Storage: Keeps well in fridge for a few days. Warm before serving.

📌 Final Thoughts

👉 Tried this recipe? Leave a comment below and let me know how it turned out. And don’t forget to like, share, and subscribe for more easy and delicious recipes. Tag @Pinch0fSugar with your comments and pictures.

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Looking for Sweet Dishes? Check these recipes out…….

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