It’s that time of the month again- Muslim Food Bloggers Challenge Reveal Day! This month was special because it marked the end of one year since these challenges began. The theme of this month was to go back and revisit a past challenge of our choice. It could be one that we missed, or one that we wanted to do again. I chose to combine two-
- Share a Pakistani recipe.
- Share a recipe from a Muslimah blogger.
I’m sharing a recipe for Pakistani Carrot and Rice Pudding, also called Gajrela (or gajar ki kheer). The recipe is actually from a vlogger who shares videos on her youtube channel- Cook With Faiza. I love her recipes because they are authentic and her demeanor is very approachable.
I made this recipe over the summer while I was visiting my family in California. While I was there, my mom and I hosted a surprise anniversary party for my brother and sister in-law (she is more sister than in-law. Love you SaraMaa!). I was originally going to share this recipe back in September for the monthly challenge. Imagine my surprise when I saw that Rafeeda from The Big Sweet Tooth had posted the same dish! Ha! At the last moment I decided to go with something else that was a regional specialty (Karachi Bun Kababs). Truly, great minds do think alike 😉
Anyway, this recipe is very special to Pakistani cuisine, and with the coming cooler months, it is even more special. Enjoy!
Check out all the yummies everyone is sharing this month by clicking on the graphic below!
Yield: 10-12 Servings
- 12 cups whole milk
- 2 pounds carrots, peeled and grated
- 2 cups sugar
- 1 teaspoon ground cardamom
- 1 cup basmati rice, ground coarsely
- 1 (14 ounce) can sweetened condensed milk
- Handful sliced almonds or pistachios
In a heavy bottomed pot, heat milk over medium heat until it comes to a low boil, stirring often to prevent the milk from burning. Add grated carrots and stir. Once the milk returns to a boil, reduce heat to medium-low and cook until the carrots have softened considerably, about 20 to 30 minutes. Be sure to stir often.
In a small bowl, whisk together sugar and ground cardamom. Add sugar mixture to carrots and mix well. Add ground rice and condensed milk and mix until thoroughly combined. Cook, while stirring often to prevent burning, until significantly reduced and thickened, about 30 minutes. Add sliced nuts and remove from heat.
Gajrela can be served warm or cold. Garnish with additional sliced nuts, if desired.
I love having some type of loaf cake (or quick bread) on hand at home. It’s nice having something to munch alongside a cup of tea, and it seems as if my son has inherited his momma’s love for these types of baked goods as well 🙂
I have made this cake (recipe from Playful Cooking) several times, and it is always well received. It is a carrot loaf, infused with cardamom flavor. I like to think that it is the cake version of Gajar Ka Halwa (carrot halwa)!
Carrot Cardamom Cake
(Gajar Ka Halwa Cake)
Yield: 1 Loaf
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cardamom
- ¼ teaspoon salt
- 1 cup sugar
- 3 eggs
- ¾ cup oil
- 1 cup shredded carrots
Preheat oven to 350°F and set aside a greased loaf pan.
In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cardamom, and salt. Set aside.
In a large bowl, whisk together sugar and eggs. Add oil and whisk until smooth. Add flour mixture and whisk until it just comes together. Fold in shredded carrots.
Transfer batter to prepared loaf pan and bake until an inserted toothpick comes out clean, between 45 to 55 minutes. Cool in pan for 15 minutes, then transfer to a wire rack and cool completely.
Another month, another Muslim Food Bloggers Challenge! Although I’ve passed on the last few months of challenges because of one reason or another, I’m excited to be participating today. The theme for this month is befittingly Ramadan Memories. We were asked to share a recipe for anything that reminds us of Ramadan. I jumped at the chance because I’ve been dying to make my mom’s version of a Badam Harira (a cardamom and almond spiced milk).
This drink takes me back to my childhood. My mom would make this delicious and homey beverage multiple times every Ramadan (not sure why not throughout the year, though). I still remember the small black saucepan she would cook it in and allow it to cool in. Sometimes when she would be running low on time she would serve it warm, and other times she would let it cool in the refrigerator. It’s delicious and comforting either way!
To see what lovely Ramadan memories the other bloggers are sharing, be sure to check out their submissions here:
Yield: 4 Servings
- 4 cups milk
- ½ cup sugar
- ¼ cup almonds, coarsely ground
- 3 cardamoms
Combine all ingredients in a medium saucepan, and warm over medium heat. Cook, while stirring, until the sugar has dissolved, about 5 to 10 minutes. Remove from heat and serve either warm or cold.