Indulge in the delectable Gajrela or Shakarkandi and Carrot Pudding recipe. This delightful dessert combines the sweet and nutty flavors of Japanese yam (Shakarkandi) with fresh carrots, all cooked in milk for a luscious pudding.
In this Post:
There is no shortage of dessert options in Pakistani and Indian cuisine.
If you’re looking for a wholesome and comforting dessert, you’ll love this Gajrela!
This dessert is similar to kheer made with rice, but instead of rice, we use Shakarkandi or Japanese yam and carrots. The end result is a dessert that is delicious, nutritious, and full of flavor and texture!
What is Shakarkandi (Japanese Yam)?
Shakarkandi, also known as Japanese yam or Japanese sweet potato, is a root vegetable. They’re very similar to sweet potatoes.
It has deep purple skin and is white on the inside. When steamed or cooked, the insides are creamy, with a pudding-like texture.
Shakarkandi is a popular ingredient in many cuisines worldwide, including Japan, Korea, and China. In these countries, it is commonly used in savory and sweet dishes. Its unique, nutty, and sweet flavor adds depth to any dish it’s added to.
Shakarkandi has anti-inflammatory properties and can help improve digestion. Its high fiber content makes it beneficial for maintaining a healthy digestive system. It is also rich in vitamins and minerals such as vitamin C, potassium, and iron.
Recipes you’ll love
If you’re looking for more classic Pakistani dessert recipes, here are some of our favorites:
- Gajar Ka Halwa: Pakistani Carrot Pudding
- Creamy Pakistani Kheer with Condensed Milk
- Firni – Semolina Dessert
- Meethi Sevaiyan (without milk)
Ingredients & Notes
- Shakarkandi – also known as Japanese yam or Japanese sweet potato is a type of yam is sweeter than sweet potato
- Carrots – Any carrots will work for this recipe. Carrots will impart sweetness and a little color to this dessert.
- Whole milk – works best for this recipe – the next best thing is half and half or a combination of 2% milk and cream: the more fat, the more decadent the dessert.
- Sugar – we use white sugar for this, but you can use any type. The Shakarkandi/Japanese yam is quite sweet on its own. Add a little and adjust later.
- Green Cardamom Powder – green cardamom has more floral notes, perfect for desserts. Black cardamom has a smoky flavor and is better suited to more savory dishes like Chicken Biryani and Chicken Korma.
- Pistachio and Almonds – adding these is optional, but the nuts provide taste and texture to this dessert!
How to make Gajrela Kheer?
Add the milk to a pot on low heat until it thickens.
Peel the Shakarkandi (Japanese yam), and slice it into thick discs or pieces. Transfer to a bowl with cold water while preparing to cook.
Add the Shakarkandi (Japanese yam) to a pot of water. Cook, covered for 10-15 minutes. The cooking time will depend on the thickness of the yam.
A potato masher or meat tenderizer breaks the yams into smaller pieces.
Add the thickened milk to the mashed Shakarkandi and cook it on low heat until desired thickness. Keep stirring the mixture so that it does not stick to the pan. Add in the grated carrots, sugar, and cardamom powder.
Shakarkandi is quite sweet, so check the sweetness before adding the sugar. Adjust if needed.
Garnish with almonds and pistachios.
Recipe Tips
- Gajrela can be served hot or cold, whatever your preference!
- We recommend using whole milk for this recipe; you can use 2% but may need to cook it longer to thicken it.
- If you can’t find Japanese yam, you can use sweet potato. Note the cooking time and consistency may be different.
- The Shakarkandi, or Japanese yam, is quite sweet on its own. Start by adding only a little sugar, adjust if you need.
Recipes you’ll love
If you’re looking for more Pakistani desserts, here are some of our favorites:
- Ras Malai with Milk Powder
- Sooji Halwa: Semolina Pudding Recipe
- Lapsi: Cracked Wheat Sweet
- Gond Pak / Gunder Pak
If you give this recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Gajrela – Sweet Potato and Carrot Pudding
Ingredients
- 2 Shakarkandi /Japanese yam approx 500 gms
- 1 Litre Milk whole milk, about 4 cups
- 1 Carrot, grated large
- ¼ -½ cup Sugar
- ½ teaspoon Green cardamom powder
- Silvered or chopped almonds
- Sliced or chopped pistachio
Instructions
- Add the milk to a pot on low heat until it thickens.
- Peel the shakarkandi (Japanese yam), and slice it into thick discs or pieces. Transfer to a bowl with cold water while preparing to cook.
- Add the shakarkandi (Japanese yam) to a pot of water. Cook, covered for 10-15 minutes. The cooking time will depend on the thickness of the yam.
- A potato masher or meat tenderizer breaks the yams into smaller pieces.
- Add the thickened milk to the mashed shakarkandi and cook it on low heat until desired thickness. Keep stirring the mixture so that it does not stick to the pan. Add in the grated carrots, sugar, and cardamom powder.
- Shakarkandi is quite sweet, so check the sweetness before adding the sugar. Adjust if needed.
- Garnish with almonds and pistachios.
- Serve Gajerla hot or cold, whatever your preference.