Sweet Carrot Dreams: Gajrela, a Punjabi Hug in a Bowl 🌸 🍳

Ingredients 🥄

1 kg Carrots, grated (the more vibrant, the better!)
1 liter Full-fat Milk (for that creamy richness)
1/2 cup Sugar (adjust to your sweetness preference)
1/4 cup Ghee (clarified butter – essential for that authentic flavor!)
1/4 cup Almonds, chopped (for a delightful crunch)
1/4 cup Raisins (for a burst of sweetness)
1 teaspoon Cardamom powder (for a warm, fragrant aroma)
Pinch of Saffron strands (optional, for added luxury and color)

Instructions 📋

First things first, let's get those carrots cooking! In a large, heavy-bottomed pan or kadhai, melt the ghee over medium heat. Add the grated carrots and sauté for about 10-15 minutes, stirring frequently, until they soften slightly and their raw smell fades. 🍳
Now, pour in the milk and bring the mixture to a simmer. Keep stirring occasionally to prevent sticking. Let the carrots cook in the milk until the milk has almost completely evaporated and the carrots are beautifully tender. This will take around 30-40 minutes, so be patient, girl!
Once the milk has reduced, add the sugar, cardamom powder, and saffron strands (if using). Stir well to combine and continue cooking until the mixture thickens and starts to leave the sides of the pan.
Finally, stir in the chopped almonds and raisins. Cook for another 5-7 minutes, allowing the nuts to toast lightly and the flavors to meld together beautifully.
Your Gajrela is ready! Serve it hot, warm, or even at room temperature. You can garnish it with extra nuts or a dollop of fresh cream if you’re feeling extra fancy. Enjoy every spoonful! 🌸