1 kg Carrots, scraped and finely grated
2 litre Full cream Milk
1/2 cup Sugar (or to taste)
1 tbsp Ghee
1 pinch Saffron, dissolved in 1 tsp hot milk
2 tbsp Almonds, Pistachios and Raisins
1. Put the milk in a wide, heavy based pan and bring it to a boil over high heat, stirring constantly; lower the heat, continue simmering for 40 to 45 minutes or until the milk thickens and reduces to three quarters. Keep stirring and scraping the sides of the pan to avoid scalding.
2. Add the carrots and continue cooking until all the milk is absorbed and the mixture begins to look dry.
3. Add the sugar, cook till it dissolves and the mixture begins to look dry again; add the ghee and fry until the mixture becomes a deeper colour and releases an appetizing aroma.
4. Stir in the saffron and some of the nuts. Spoon the gajrela onto a serving plate and garnish with the rest of the nuts; serve hot.