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Published November 13, 2009, 12:00 AM

CHEF JEFF — ONE BYTE AT A TIME: Pakistani Carrot Pudding

Have you eaten gajraila, the tasty Pakistani pudding?

By: Herald Staff Report,

Have you eaten gajraila, the tasty Pakistani pudding? If not, try the following.

Pakistani Carrot Pudding

4 cups milk

¼ cup basmati or Carolina long-grain rice

1 pound carrots, scrubbed and grated

½ cup sugar (or more, depending on sweetness of carrots)

¾ teaspoon ground cardamom

½ cup golden raisins

¼ cup shelled pistachios

Combine milk and rice in a medium saucepan, and set aside 30 minutes to soak. Add grated carrots, sugar and cardamom. Bring to a boil. Reduce heat and simmer, uncovered, for 1½ hours, scraping down the sides of pan and stirring occasionally to keep rice from sticking. If a thick pudding is desired, mash some of mixture with a potato masher or immersion blender. Add raisins. Taste for sweetness, adding more sugar if desired. Cook 30 minutes longer, stirring every so often. When pudding is done, transfer to 1-quart serving dish or individual ramekins. Sprinkle with pistachios. Serve warm or chilled.

Yield: Serves 6.

Approximate nutritional analysis per serving: 293 calories, 7.9 grams fat (3.4 grams saturated), 6.3 milligrams cholesterol, 8.1 grams protein, 50.1 grams carbohydrates, 3.4 grams fiber, 119.2 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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