Gajrela

Gajrela is a comforting, drool-worthy carrot rice pudding made with simple ingredients, a little time, and a lot of stirring. A chilly, winter night deserves a bowl of gajrela!

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In our recipe, we used half and half cream, but we've tried this recipe with milk and a bit of heavy cream. The results are similar, but you'll have to cook the milk longer than half and half. Another option is condensed milk, but if you choose to use it, then it's best to cut down the sugar. 

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The key to thick, creamy gajrela is constantly stirring it, otherwise, the gajrela will burn and stick to the bottom. It's best to usea heavy-bottomed steel pan with a long metal or wooden spoon. You might get a little tired from stirring, but your reward will be a perfect bowl of finger-licking good gajrela!