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Title: Gajrela (Carrot Pudding)
Categories: Indian
Yield: 1 Batch

1 lb Carrots
4 oz Ghee or cooking oil
6 Cardamoms
6 Cloves
1 Cinnamon stick (2")
3 c Milk
1 3/4 c Soft brown sugar
4 oz Almonds; chopped
2 oz Sultanas
1 c Double cream

Preparation time: 10 minutes
Cooking time: 1 hour 10 minutes

This is a very popular recipe particularly in the north of India. It
uses large amounts of cream to make a thick sauce in which are soaked
sweetened grated carrots. It is certainly one of the easier Indian
sweet dishes to make.

Scrub the carrots and grate them on the coarsest side of the grater.
Heat the ghee or cooking oil in a saucepan. Remove the seeds from the
caramoms and fry them, together with the cloves and cinnamon, broken
into small pieces, for 2 to 3 minutes. Add the grated carrot and stir
it so that it is well mixed in with the ghee.

Pour on the milk and add the sugar. Bring to the boil and stir to
dissolve the sugar. Continue to boil for 30 minutes until the milk
begins to thicken. Reduce the heat and add the almonds and sultanas
Pour in the double cream and continue to cook for a further 15
minutes. Serve hot. Gajrela is sometimes served cold, but to my mind
it is not as appetising as the ghee tend to coagulate when the dish
is chilled.

Recipe by Indian Cooking by Khalid Aziz, 1983

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