Wednesday, December 11, 2013

GUR JI TEHRI ( Sweet Jaggery Rice)


Dear friends I have reached my 600 th post on the auspicious occasion of Diwali. Today I am sharing the recipe of Gur Ji Tehri, which is sweet jaggery rice. Now this can be made with sugar or jaggery. Tehri is made in all Sindhi homes on auspicious and festive days. It is usually served with Sai Bhaji or any kind of Aloo preparation.I have served it with Methi Aloo which is my hubby's favourite.


Ingredients:
Rice - 1 cup
Jaggery .. 1/2 cup or little more ( as per your taste)
Fennel seeds - 1 tsp
Coconut slivers - 1 tbsp (you can use fresh or dry coconut)
Cardamoms ..... 5-6
Saffron ....... a pinch
Cashew nuts ... few
Salt .... a pinch to balance the taste
Ghee ... about 2-3 tbsps or as needed
Chopped almonds /pistachios for garnishing.


Method:
1. Melt the jaggery in one cup of water and discard the impurities.
2. Heat a spoonful of ghee and add the cardamoms, coconut slivers, cashews, and fennel seeds.
3. When they change coclour, add the rice and saute for half a minute.
4. Add one and half cups water and a pinch of salt. Bring to a boil and reduce the heat.
5. Add the saffron to the cooking rice.
6. When it is half done, strain the jaggery water which would be around 3/4 th cup after boiling.
7. Stir to mix and reduce the heat. Simmer on very low flame to cook.
8. When the water is all evaporated, place the pot on a tawa / griddle for dum.
9. Heat a little ghee and pour on top of the rice. Mix carefully with the back of a spoon to avoid the rice grains from breaking. (I use a chopstick to do this)
Garnish with chopped nuts.



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