MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gajrela (Carrot Pudding)
 Categories: Indian
      Yield: 1 Batch
 
      1 lb Carrots
      4 oz Ghee or cooking oil
      6    Cardamoms
      6    Cloves
      1    Cinnamon stick (2")
      3 c  Milk
  1 3/4 c  Soft brown sugar
      4 oz Almonds; chopped
      2 oz Sultanas
      1 c  Double cream
 
  Preparation time: 10 minutes
  Cooking time: 1 hour 10 minutes
  
  This is a very popular recipe particularly in the north of India. It
  uses large amounts of cream to make a thick sauce in which are soaked
  sweetened grated carrots. It is certainly one of the easier Indian
  sweet dishes to make.
  
  Scrub the carrots and grate them on the coarsest side of the grater.
  Heat the ghee or cooking oil in a saucepan. Remove the seeds from the
  caramoms and fry them, together with the cloves and cinnamon, broken
  into small pieces, for 2 to 3 minutes. Add the grated carrot and stir
  it so that it is well mixed in with the ghee.
  
  Pour on the milk and add the sugar. Bring to the boil and stir to
  dissolve the sugar. Continue to boil for 30 minutes until the milk
  begins to thicken. Reduce the heat and add the almonds and sultanas
  Pour in the double cream and continue to cook for a further 15
  minutes. Serve hot. Gajrela is sometimes served cold, but to my mind
  it is not as appetising as the ghee tend to coagulate when the dish
  is chilled.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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