Gur Wale Chawal
Serving - 7
INGREDIENTS
Rice - 250 grams
Water - 500 milliliters
Warm milk - 45 milliliters
Saffron - 1/4 teaspoon
Ghee - 1 teaspoon
Cashews - 2 tablespoons
Almond - 2 tablespoons
Pistachios - 1 1/2 tablespoons
Ghee - 1 teaspoon
Melon seeds - 1 1/2 tablespoons
Water - 750 milliliters
Jaggery - 180 grams
Ghee - 35 milliliters
Cinnamon stick - 1
Green Cardamom - 4 pods
Cloves - 5 pods
Black cardamom - 1 pod
Bay leaf - 1
Fennel seeds - 1 teaspoon
PREPARATION
- In a bowl add 250 grams rice, 500 milliliters water and soak for 20 minutes.
- In a small bowl add 45 milliliters warm milk and 1/4 teaspoon saffron, mix and soak for 20 minutes.
- Heat 1 teaspoon ghee in a pan and add 2 tablespoons cashews, 2 tablespoons almond, 1 1/2 tablespoons pistachios and roast for a minute.
- Take another pan, heat 1 teaspoon ghee, add 1 1/2 tablespoons melon seeds and roast for a minute.
- Add 750 milliliters water in a sauce pan, bring to boil then add 180 grams jaggery and cook till the jaggery dissolve completely.
- Now, heat 35 milliliters ghee in a wok and add 1 cinnamon stick, 4 pods green cardamom, 5 pods cloves, 1 pod black cardamom and 1 bay leaf and mix well.
- Then, add 1 teaspoon fennel seeds and stir.
- Now add soaked rice and sauté for a 2-3 minutes.
- Then, sieve and pour prepared jaggery syrup and mix well.
- Cover the lid and cook for 7-8 minutes on medium heat.
- Remove the lid, stir once, add soaked saffron milk and mix well.
- After this add roasted nuts and roasted melon seeds and mix well.
- Again cover and cook for 10 - 12 minutes on low heat.
- Remove the wok from heat.
- Serve hot.