Soak the rice for 30 minutes prior cooking

During the soaking period, peel and grate the carrot fine and sliver the pistachios

Post soaking, strain the rice well

Melt ghee in a heavy bottom pan and add the rice and carrot

Sauté on Low flame for 5-7 minutes

Add the milk followed by the condensed milk

Mix well and stir every 2-3 minutes as the gajrela thickens and the rice cooks

Add the cardamom powder just before you take off he gajrela off heat

Mix well and divide the gajrela in serving bowls

Garnish with sliced pistachios and enjoy warm or refrigerate if you prefer a sweet treat!