I want to know how people make really nice and moist gajrela, mine turns out dry and no matter how much oil I add it never shows. I usually boil the carrots, heat oil add carrots bhonify then add sugar bhonify till oil separates and add powdered milk bhonify sometimes I add egg as well.
Re: Gajrela
Thanks in advance for any advice and tips!
Re: Gajrela
I guess you are talking about gajar ka halwa, gajrela is another dish.
gajrela is kind of gajar key kheer.
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You have described the right process of making gajar ka halwa. You will have to increase the amount of oil and reduce the amount of sugar I guess.
I tried a couple of first time shan and ahmed ka gajar ka halwa mix , later on started making with my own recipe. But I do not measure anything I just use my own judgment. So per se I have no special recipe to share.
Re: Gajrela
Gajrela - brings back painful memories of when an aunty used to bring it every Eid, and no one liked it, but she used to get upset when no one ate it so we had to oblige... Oh, those were the days!
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Lol, yes thanks Mirch bhai I meant Gajar ka halwa! No matter how much oil I put in it never comes to the surface!
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We usually use milk rather than powdered milk when making gajjar ka halwa, tried it once with powdered milk and it was too dry. Maybe that's where your're going wrong?
We usually use milk rather than powdered milk when making gajjar ka halwa, tried it once with powdered milk and it was too dry. Maybe that's where your're going wrong?
At what stage do you add the milk? Thanks
Re: Gajrela
How I mkae Gajar Halwa is to grate the carrots, heat some ghee, add carrots and when they are softened and combined with ghee add sugar and mix, then add milk. Simmer slowly for a few hours and when nearly done add cream and some dessicated coconut.
I don't use measurements either and vary the way I make it every time. Some times I add elachi seeds and badam pista with the carrots but ot always as my nephew doesn't like them.
The trick with gajar ka halwa and gajrela is to cook it slowly over a long period of time.
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Maybe use regular milk instead of powdered and use butter or margerine instead of oil, thats what we do and it never comes out dry at all
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put grated carrots in the handi
add a cup of water and cook for 10mins
add sugar
add in extra thick double cream (cooks FAST)
KEEP MIXING
heat some ghee/butter in a seperate pan...one heated add in handi
KEEP MIXING for about 20mins
leave for another 10-20mins
add badaam/pista etc
and voila
you have deliciously moist halva!...you can freeze and re heat it and it wont dry out!
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and by the way...
eggs just make it more dry...you usually put eggs in when theres to much water here and there...so you may not want to put those in
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what about the khoya??? how do you make that? 