RECIPE:
Festive Dessert: Gajrela with Ice Cream
With Diwali just around the corner, the guests will be arriving soon. Here is a special crafting of dessert to sweeten their appetite, writes chef Sanjay Patel.
(Above): Gajrela with Ice Cream [Photo: SILICONEER]
Ingredients:
- 8-10 medium carrots
- 4 tbsp ghee
- 1 cup milk
- 8-10 cashew nuts chopped
- 2 tbsp raisins
- 1 cup sugar
- 1 cup milk solids (khoya) grated
- ½ tsp green cardamom powder
- Vanilla ice cream
- 1 tbsp pistachios sliced
- 1 tbsp almonds sliced
- pinch of saffron
- golden, sugar or caramel syrup
Method:
Heat 3 tbsp ghee in a thick-bottomed pan, add carrots and sauté for three to four minutes. Add milk and cook on medium heat for six to seven minutes or until the milk evaporates and carrot is cooked.
Meanwhile, heat remaining ghee in a separate pan and shallow fry cashew nuts and raisins till cashew nuts turn golden brown. Drain and set aside.
Add sugar to cooked carrots and cook, stirring continuously, for two to three minutes or till the sugar melts. Add khoya and green cardamom powder. Stir and cook for three to four minutes. Add cashew nuts and raisins and continue to cook for two minutes more.
Serve hot with a scoop of Vanilla ice cream garnished with sliced almonds, pistachios, nuts, raisins and saffron on top with a splash of either golden, sugar or caramel syrup.
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Sanjay Patel has a degree from the Culinary Institute in Birmingham, U.K., and is certified in food and hygiene. He was named 1996 Chef of the Year by Quality Cuisine, U.K.
