Assalam u Alaikum.welcome to student cooking.
Today we are making GUR WALY CHAWAL/JAGGERY RICE RECIPE.
 
 
Notedown the ingredients of gur waly chawal.
 
BASMATI RICE = 1 CUP /250 GRAM (SOAKED 30 TO 35 MINUTES)
 
GUR (JAGGERY) = 250 GRAM
 
MILK = 1 CUP
COCONUT (NARIAL) = 50 GRAM
 
 
RAISINS ( KISMIS) = 50 GRAM (WASH AND DRAIN WATER INTO THE RAISINS)
 
ALMOND (BADAM) = 50 GRAM (BOIL THE ALMONDS FOR ABOUT 2 - 3 MINUTES.THEN REMOVE WATER ,PEELED IT AND CUT INTO HALF )
 
 
.FENNEL = 1/2 TSP 
.GHEE = 1/2 CUP 
.GREEN CARDAMOM = 2  - 3
 
 
 
Lets start are cooking with  BISMILLAH HIR RAHMAN NIR RAHEEM!.
In saucepan,add milk,jaggery and fennel mix well and cook until it melts .
 
 
 
 
 
 
 
 
 
 
 
jaggery have melt into the milk .cook more 1 - 2 seconds
now turn off the flame and  strain the gur syurp through a fine sieve and  set aside.
 
 
 
 
 
 
Now  boiled the rice until 3/4th done .
 
 
 
 
 
 
 
 
 
Now rice have boiled  3/4  ,drain the water and set aside
 
 
 
In pot,add pure clarified butter and let it melt.
 
 
Add green cardamom and mix well.
fry green cardamom 1 - 2 second
 
 
 
 
 
Add coconut ,raisins and almonds and fry for  1 - 2 seconds
 
 
 
 
 
 
 
 
 
Now add melted jaggery+milk mixture and mix well.
 
Bring it to boil into the gur syurp .
 
 
 
Add rice,give it a good mix and cook until it dries up on high flame.
 
 
 
 
 
 
 
Now gur syup have  dry , cover and steam cook on low flame for 6 -7 minutes .
 
 
 
 
 
 
Gur wale chawal is ready to serve.
 
Today in student cooking we have cooked winter special gur wale chawal/jaggery rice .
 
 
 
Try this yummy rice and enjoy it .and share  your feedback in comment section .
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