Gajrela, also known as Gajar aur Chawal ki Kheer, is a rich, creamy North Indian dessert that combines the goodness of fresh carrots, rice, and milk. While Gajar ka Halwa is everyone’s all-time favorite, Gajrela is a special traditional sweet that feels lighter, creamier, and incredibly comforting—especially during cold winter days.
This dessert has the texture of a thick kheer and the flavor of gajar halwa, making it the best of both worlds. Slow-cooked carrots and rice absorb the milk beautifully, creating a naturally creamy consistency without the need for khoya or condensed milk. When served warm on a chilly evening, Gajrela truly feels soothing and indulgent.
Prepared easily in a pressure cooker, this easy gajrela recipe saves time while delivering authentic taste. With aromatic cardamom, fried dry fruits, and optional kewra water, this dessert is perfect for festivals, family gatherings, or simple winter cravings.
If you’re looking for a traditional Indian carrot dessert, a gajar ki kheer recipe, or a winter special sweet, this Gajrela is a must-try.
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Ingredients
- Grated carrot – 3 cups
- Milk – 1 liter
- Rice – 2 tablespoons (washed & soaked for 1 hour)
- Mixed dry fruits – 3 tablespoons (cashews, almonds, pistachios, raisins)
- Ghee – 2 tablespoons
- Cardamom powder – ½ teaspoon
- Sugar – ¾ cup (adjust to taste)
- Optional: Kewra water – a few drops
- Garnishing: Chandi vark, chopped pistachios
Method
Step 1: Prepare the Base
- Heat 1 tablespoon ghee in a pressure cooker.
- Add 3 cups grated carrot.
- Add the soaked rice (drained).
- Sauté on high flame for 5 minutes, stirring continuously. This step enhances flavor and removes rawness from carrots and rice.
Step 2: First Milk Cooking
- Now Lower the flame. Add ½ liter milk. Mix well.
- Close the pressure cooker lid and cook for 1 whistle.
- Allow the pressure to release naturally before opening the lid.
Step 3: Mash & Add Remaining Milk
- Open the cooker—carrots and rice should be soft.
- Lightly mash using a ladle.
- Add the remaining ½ liter boiled milk.
- Cook on medium flame, stirring often, until the mixture thickens. No need to add khoya—milk and rice give natural creaminess.
Step 4: Add Sugar
- Add ¾ cup sugar (or as per taste). Mix well.
- Cover and cook for 10 minutes on low flame.
- If using jaggery, add it only after the kheer is fully cooked to avoid curdling.
Step 5: Fry Dry Fruits
- Heat 1 tablespoon ghee in a small pan.
- Add chopped cashews, almonds, pistachios, and raisins.
- Fry until light golden.
Step 6: Final Flavoring
- Add the fried dry fruits to the gajrela.
- Add ½ teaspoon cardamom powder.
- Add a few drops of kewra water (optional). Mix well and turn off the flame.
- Our gajar ki kheer or gajrela is ready!!
Serving Suggestions
- Serve hot in winters for maximum comfort
- Serve chilled in summers like thick kheer
- Garnish with chandi vark & chopped pistachios
- Perfect for festivals, pooja, or family dinners
Tips & Tricks for Perfect Gajrela
- Use fresh, juicy carrots for best sweetness
- Always stir frequently to avoid sticking
- Pressure cooker saves time without losing flavor
- Adjust sugar after tasting
- Gajrela thickens more as it cools
Variations You Can Try –
- Replace sugar with jaggery (add at the end)
- Add condensed milk for extra richness
- Add khoya for festive version
- Make it vegan using almond or coconut milk
