Pie Gajaralla


A carrot based milky pudding from India. The Cardamons are essential for the flavour.


Cooking Time

1.5 - 2 hrs



  1. Wash, peel and grate the carrots in a food processor.
  2. Grind the Cardomons with their green skin. If you dislike the skin, remove it and only crush the black seeds.
  3. Pour the whole milk in large pan with the ground Cardamon seeds.
  4. Add the grated carrots and stir continuously with the wooden spoon.
  5. When the milk boils put on simmer and stir as often as you can, ensuring the mixture does not burn at the bottom.
  6. When the mixture has reduced to at least half its quantity (about 45 mins) add the condensed milk and stir continously on slow gas until the mixture has thickened considerably.
  7. Add the sugar to taste and stir for another 10 mins. Let the mixture cool slightly and put into a large glass bowl. Leave to cool in the fridge preferably overnight.
  8. When cold sprinkle with the grated nuts of your choice or a mixture of the two.

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