Gajrela, or Indian carrot cake, is a delightful treat that perfectly blends the sweetness of carrots with warming spices. This beloved dessert transcends traditional cake recipes, offering a unique flavor profile that's both comforting and exciting. Forget complicated baking methods and ovens; this recipe presents a simple, eggless, and no-bake alternative, perfect for those with dietary restrictions or a limited kitchen setup. The vibrant orange hue and fragrant spices create a sensory experience that's as captivating as the taste itself.
Imagine a moist, spiced carrot cake, ready in a fraction of the time it takes to bake one. This recipe unlocks the secrets to creating this delicious Gajrela cake without needing an oven. Get ready to embark on a culinary journey as we guide you through each step, transforming humble carrots and everyday spices into a truly exceptional dessert. Let's get started!
Tools Needed
- Pan
- Sieve
- Mixing bowl
- Cake tin
- Cooker
- Butter paper
Ingredients
- Ghee: 1-2 tablespoons
- Carrots: 1 cup (grated)
- Milk: 1 cup (lukewarm)
- Cardamom powder
- Sugar
- Khoya/Mawa/Condensed milk: Optional
- Dry fruits: Optional
- All-purpose flour: 1 cup
- Baking powder: 1 tablespoon
- Baking soda: 1/4 tablespoon
- Cinnamon powder: A pinch
- Salt: A pinch
- Curd: 1/2 cup
- Oil/Butter/Ghee: 1/2 cup
- Salt (for cooker): 1 cup
Step-by-Step Instructions
Step 1. Prepare the Carrot Halwa
- Heat ghee in a pan and fry grated carrots until slightly cooked. Keep some carrots aside for decoration.
- Separately, fry dry fruits (optional).
- Add lukewarm milk (equal quantity to carrots) to the fried carrots and simmer for 5-10 minutes.
- Add cardamom powder. Avoid adding sugar at this stage to prevent curdling.
- Once the milk dries, add sugar to taste. Optionally add khoya/mawa/condensed milk.
- Cook until the halwa thickens and dries.
Step 2. Make the Cake Batter
- In a separate bowl, sieve together flour, baking powder, baking soda, cinnamon powder, and salt.
- Add curd to the sieved dry ingredients and mix well.
- Add half the prepared carrot halwa to the batter and mix thoroughly. Add more halwa if needed, adjusting the amount based on the flour quantity.
- Add additional sugar or condensed milk if required.
Step 3. Bake and Decorate the Cake
- Grease a cake tin with butter paper and oil/butter.
- Pour the batter into the tin, level it, and tap gently.
- Decorate the top with the reserved carrots and dry fruits.
- Place 1 cup of salt in the cooker (or sand), add the cake tin, cover, and cook on low to medium flame for 45 minutes (5-10 minutes low heat, then medium). Ensure the cooker whistle is removed.
Step 4. Cool and Serve
- Let the cake cool before serving.
Read more: How to Make Delicious Indian Rice Cakes: A Simple Recipe
Tips
- Frying the carrots enhances the flavor.
- The salt/sand in the cooker helps create a stable heat source.
- Adjust sugar according to taste preference.
Nutrition
- N/A
FAQs
1. Can I use regular sugar instead of powdered sugar?
Yes, you can! Just be sure to blend it well to avoid a grainy texture. Powdered sugar dissolves more easily, though.
2. How long will the Gajrela cake last?
Stored in an airtight container in the refrigerator, your Gajrela cake should stay fresh for 3-4 days.
3. Can I add other spices to the recipe?
Absolutely! Experiment with cardamom, nutmeg, or even a pinch of black pepper for a unique twist.
Enjoy your delicious, homemade Gajrela cake! This easy, no-bake recipe is perfect for any occasion, from a casual weeknight treat to a festive gathering. Now go forth and impress your friends and family with this delightful, eggless wonder!