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Gajarella
Helen Pitlick
8 servings
BeginnerServe 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.
Total Steps
1
Ingredients
7
Tools Needed
1
Ingredients
- 100 gram <a href="/recipe/5XV84LJ3/mawa">mawa</a>
- 0.5 cup (80 g) cashew halves
- 100 gram <a href="/food/6H6G87VP/sugar">sugar</a>
- 1 liter milk
- 0.25 cup (40 g) raisins
- 5 tablespoon (75 g) ghee
- 250 gram carrots, grated
Instructions
1
Step 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.
Tools & Equipment
Refrigerator