Rice and Carrot Kheer (Gajrela)

Rice and Carrot Kheer (Gajrela) is a delightful dish created by simmering rice and vibrant carrots in milk until achieving a rich, creamy consistency. With the onset of winter, my refrigerator fills up with an abundance of winter carrots and some half-and-half (thanks to my father-in-law), making it impossible to resist making Gajrela. We never made Gajrela in small batches; it was always enjoyed with friends and family. This year, I chose to honor that cherished tradition by preparing a big batch to share, but I’ll provide you with a recipe for a smaller portion.

What goes into Rice and Carrot Kheer (Gajrela)

Carrots

Gajrela, as the name suggests, is a pudding made with carrots and rice. Try to find winter harvest for a beautiful color; otherwise, regular carrots work just fine. Peel and then wash the carrots. Use a regular grater or a food processor to shred the carrots.

Rice

To make the pudding, it’s best if you can use fresh produce as they are more starchy and cook quickly in the milk. Aged rice is usually used for pulao or biryani, but fresh produce is recommended for pudding or kheer. You can use basmati or short grain rice. Soak the rice for 30 minutes, then use your hands to break down the rice a bit; your purpose is not to make a fine paste. You can also put rice and some water in the blender and pulse it 2 to 3 times.

Milk

I used 2 liters of half and half, but you can also use whole milk. Half and half is half whole milk and half heavy cream.

Sugar

The amount of sugar you need for the recipe depends on whether your carrots were sweet or not, and also what your sweetness level is. But the good thing is you can always adjust sugar to your liking. Always start with a smaller quantity and then add more after tasting. I used 1 can of condensed milk, and after tasting, I have added some sugar as well.

Garnish

Some people like to add dry fruits and nuts to the puddings, but I personally don’t like that, so I used some pistachios to garnish. If you like to add dry fruits, then add some peeled and chopped almonds, chopped pistachios, and even raisins. As raisins absorb milk, they will swell up and taste delicious.

Must Try Recipes

• Easy Phirni
• Caramel Pudding
• Pakistani Bhindi ka salan
• Instant Pot Yellow Rice
• Garlic Parmeesan Chicken Skewers
• Instant Pot White Rice

How to serve rice and carrot Kheer

Once rice pudding is thickened to your liking, transfer it to another container with a lid. Once it cools to room temperature, keep it in the fridge for 3 to 4 hours to chill. It tastes best when served cold. To avoid forming a thick layer on top, try to use a plastic cover touching the surface of the pudding.

How to store any leftovers Gajrela

You can keep any leftovers in the refrigerator in an airtight container for up to a week. I don’t recommend freezing it, though. Kheer tastes best when it’s cold, so no need to warm it up.