Gajrela (Gajar ki Kheer) Carrot & Rice Pudding (Sugar free version included)

 

YOU NEED:

1 1/2 cups of rice (used Laxmi low G.I. basmati suitable for diabetics)

1 pound (3 cups approximately)
Milk, at least a gallon
1 teaspoon cardamom powder
1 1/2 cups granulated sugar (Swerve granulated / Equal to your liking for sugar free)

Golden raisins (about 3/4 cup) optional
Fine chopped pistachios optional for garnish

LET'S GET STARTED!

Set 1 1/2 cups of rice to boil in a large cooking pot (5-6 quart) on high heat in generous amount of water, making sure the rice are submerged and water level is 2-3 inches above. Boil until rice break into 3 pieces or completely squishy soft. 

Drain excess water, as much as you can, and set the boiled rice aside in the cooking pot while you shred carrots.

Using a food processor (shred setting) fine shred 1 pound (3 cups approximately) baby carrots.

Add generous milk in the rice to submerge them and using a hand blender blend the rice keeping them gritty and chunky instead of smooth paste. Check photo for texture.

Add shredded carrots, and 1 teaspoon cardamom powder, 1 1/2 cups granulated sugar (Swerve granulated / Equal to your liking for sugar free) and mix well into the rice and milk mixture. The mixture needs to be cooked for about 30-40 minutes so add more milk accordingly. Different rice varieties soak milk differently. Bring to boil and then reduce to medium heat and continue cooking. 

As the pudding begins to thicken, add 1 cup instant dry milk (fat or non fat your choice) and continue cooking. Add golden raisins (about 3/4 cup) if you like. Check for sugar and add more to your liking.

The pudding is ready when it is chunky and thick and sugar tastes right. Pour in a serving dish and garnish with fine chopped pistachios.

PHOTOSHOOT