Pistachio Gajrela

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Skimmed milk – 1 litre
Carrot (gajar) grated– 1 kg
Sugar free – 150 gm
Desi Ghee – 3 tbsp
Cardamom Powder – 2 tsp
Sliced almonds, cashews and raisins – 100 gm

Pistachio sauce

Chilled low-fat cream- 2/3 cup
Unsalted pistachios, finely ground plus for garnish – ½ cup
Sugar free– 1 tbsp


In a non-stick deep pan melt the desi ghee and stir fry the grated carrots for 7 – 8 minutes, until the colour changes and deepens.
Simmer the milk until the time it is reduced to half.
In little ghee or butter roast the dry fruits and set them aside.
Add milk to the cooked carrots, until the time that it is totally absorbed.
Now add sugar, cardamom powder and roasted dry fruits to it and cook for 5-6 minutes or until the ghee leaves the sides. The Gajrela is ready.
Combine the cream, pistachios and sugar in a small saucepan. Bring to a boil over medium heat.
Strain into a bowl through a fine sieve .Chill for 1 hour. The sauce thickens and it is ready.
Now place the Gajrela in a heart shaped mould and make streaks with the pistachio sauce.

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