Wednesday, May 20, 2009

Gur Walay Chawal

225 grams rice, basmati
400 ml water
200 grams gur, break into small pieces
1\4 cup ghee
1 teaspoon aniseed (saunf)
8 green cardamom seeds, crushed
4 cloves
100 grams almonds blanched
50 grams unsalted pistachios, sliced
25 grams raisins green
1 teaspoon lemon juice

* Rinse the rice in a sieve under the running water and then soak it in cold water for 30 minutes. Drain
* Put water and gur in a pan and bring to boil. Boil for two minutes and then remove from heat and strain
* Heat ghee in another heavy based pan; add cardamom, aniseed and clove. Stirring all the time, fry these for few seconds. Stand well back, in case of spluttering, and add the rice along with syrup. Bring to boil, and then reduce the heat to low
* Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until the syrup is completely absorbed
* Variations : Add 1\2 cup grated carrots or boiled yellow lentils (channa dal) along with nuts
* Serve Immediately
* Serve Hot

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