4 cups shredded carrots
1 cup 1% milk
½ cup lightly packed sugar
½ tsp ground cardamom
¾ cup light ricotta cheese
2 tbsp raisins (optional)
In a medium saucepan, bring ½ cup water to boil over high heat. Add carrots, reduce heat to medium high and boil stirring often, for 2 minutes.
Add milk and boil gently, stirring often, for 15-20 minutes or until mixture is almost dry. (Don’t worry, it may look curdled.)
Reduce heat to a medium-low and stir in brown sugar, cardamom and ricotta. Cook, stirring constantly for 5 minutes. Stir in raisins.
Gajrela can be served warm or cold.
You can use skim, or 2% milk as well for this recipe – whatever you have on hand.
Per serving: 133kcal, 24g carbohydrate, 5g protein, 2.1g fat and 2g fiber.