@suniaskitchen: Winter special: Gajreela – Carrot Kheer A comforting traditional dessert, perfect for winter evenings and special occasions. I’ve so many memories of this carrot kheer or Gajeralla that my mother used to make . This is her recipe that I made and if you are Kashmiri you will know this is a regular when the weather changes and it stays in the fridge throughout the winter . Make sure you try this. Ingredients * 700g carrots, grated * 3 litres milk * 3–4 green cardamom pods (ilaichi), crushed * 250g sugar (adjust to taste) * 100g rice, soaked and lightly crushed * Almonds, pistachios or cashews, as desired * Raisins (optional) Method * Grate the carrots using a grater or food processor. * In a large, heavy-bottomed pan, combine the grated carrots with the crushed cardamom. * Add the soaked and lightly crushed rice to the milk, then pour the mixture into the pan with the carrots. * Cook over a medium-low heat, stirring occasionally to prevent the mixture from sticking or burning. * Once the mixture has reduced to approximately half its original volume, add the sugar and stir well. * Add the raisins and your choice of chopped nuts. * Continue cooking for a few more minutes until the kheer reaches your desired consistency. * Serve warm or chilled, garnished with extra nuts. A little note: Gajreela thickens further as it cools, so avoid reducing it too much if you prefer a creamy consistency. A bowl of Gajreela is more than just a dessert. It’s a taste of childhood, family gatherings and beautiful memories.

Sunia Imran

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Sunday 18 October 2026 11:40:16 GMT