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.
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.