Gur Ke Chawal
Ingredents:
1 cup sela chawal (parboiled rice)-picked, washed and soaked for about an hour 300 gm jaggery-pounded to a coarse powder4 cups water2-3 cloves4 green cardamoms1/4 cup ghee
Method:
Bring the water to a boil and add the drained out rice, cloves and cardamoms. When it comes to a boil, lower the heat and simmer till the rice is cooked. Drain the rice and leave in a colander to drain.In a heavy based pan, heat the ghee and add the rice and mix well.Lower the heat, and mix in the jaggery. Cover and leave over a tawa/griddle for 10-15 minutes, stirring a couple of times, and serve hot. |
