- Bilkul Online | Sunday Special
- By Madhu Deshpande
🍚 Jaggery Rice (Gur Wale Chawal)
Ingredients
- 1 cup basmati rice
- ¾ cup jaggery, grated
- 2 tbsp ghee
- 2–3 cardamom pods
- 1 tbsp chopped almonds
- 1 tbsp raisins
- 1½ cups water
Method
- Wash and soak the rice for 20 minutes.
- Cook it until almost done, then drain.
- Heat ghee, add cardamom, almonds and raisins.
- Add the cooked rice and grated jaggery.
- Mix gently and cook on low heat for 5–7 minutes until the jaggery melts and coats the rice.
- Serve warm.
🥞 Gur Atta Malpua
Ingredients
- 1 cup wheat flour (atta)
- ½ cup jaggery
- ¾ cup warm water or milk
- ½ tsp fennel seeds
- 2 tbsp grated coconut (optional)
- Ghee for cooking
- Chopped nuts for garnish
Method
- Dissolve jaggery in warm water or milk and strain it.
- Add the liquid gradually to the atta and whisk into a smooth, slightly thick batter.
- Mix in fennel seeds and coconut.
- Rest the batter for 15–20 minutes.
- Heat a little ghee in a pan and pour a small ladleful of batter.
- Cook on both sides until golden brown.
- Garnish with nuts and serve warm.
Tip: Jaggery gives both recipes a deeper, caramel-like sweetness than refined sugar.