Carrot Pudding - Gajraila

Ingredients
    1 ltr Whole Milk
    ½ kg Carrots (peeled and grated)
    Seeds from 5-6 small Cardamom Pods (Ilaichi)
    ½ cup Sugar (or more according to taste)
    ½ cup Basmati Rice
    ½ cup Sugar (or more according to taste)
    A few drops of Rose Essence (Kewra)
    Pistachios (Pistay) (grated - for garnish)
    Almonds (Baadaam) (grated - for garnish)
    Coconut (Khopra) (grated - for garnish)


Method
    In a pot add the milk and put on very low heat to boil. Add the illaichi seeds and the rice. Cook till milk starts to thicken and the rice becomes very soft.


    Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft. Take a hand mixer and lightly mash the contents.


    Just before removing from heat add the few drops of rose essence. Garnish with pistachios, almonds, and coconut.