Gajar ka gajrela

This carrot pudding is thought to be of Arabic origin and similar to gajar ka halwa popular in north India.


  • 500 grams carrots, fresh, peeled and grated
  • 125 grams sugar
  • 10 cashew nuts, dry roasted
  • 10 almonds, dry roasted
  • 10 pistachio, dry roasted
  • 500 litre milk
  • 4 cardamom pods, peeled and powdered


  1. Heal milk. Bring to boil.
  2. Add grated carrots and mix well. Continue heating till mixture is little thick.
  3. Add sugar and mix well. Add cardamom powder and nuts.
  4. Mix well. Continue heating till required consistency is achieved.
  5. Garnish with some nuts. Serve Gajrela hot or cold.

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