Gajarella
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




250 grams carrots, grated
5 tablespoons (75 g) ghee
1 liter milk
1/4 cup (40 g) raisins
100 grams sugar
1/2 cup (80 g) cashew halves
100 grams mawa

Preparation

1 heat the ghee in a non stick pan on medium heat. Add the grated carrots and fry until they turn light brown. Add the milk and cook until almost dry. Add sugar and stir well till the sugar is dissolved. Add the raisins and cashews. Keep stirring continuously, otherwise the mixture will stick to the bottom. Stir until semi dry. Add mawa and mix well. Cook until the halwa leaves the sides of the pan and ghee separates from the halwa. Drain out the ghee from the halwa before storing it. Store in a refrigerator.

About


Serve warm. Garnish with silver varakh and cashew. Gajarella is generally prepared in the winter months. Skimmed milk will cut down on the calories and the fat.