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Sunday, August 15, 2010

JAGGERY OR GUR: GUR WALAY CHAWAL: JAGGERY RICE RECIPE

GUR OR JAGGERY IS MADE FROM SUGAR CANE
Gur or Jaggery is called panela in Mexico and South America. It is made from boiling sugar cane juice, although the process of obtaining gur from sugar cane juice is more complex than just boiling the juice. It contains the minerals magnesium and potassium and is also rich in iron. It has been known in India for thousands of years, and in the Sushruta Sanhita medical text from 2500 years ago, it says that it purifies the blood, prevents rheumatism and is good for the digestion. It is also good to eat if you have a cough.
Modern medical research does not yet have evidence to support these beliefs, but a study conducted in France showed that eating gur can protect the lungs from silicosis, which is caused by dust or smoke in the environment, so it’s good for traffic police to eat gur, for example.
In India, people will eat a few pieces of gur for luck when starting a new venture, as they believe that doing this will bring them luck, especially in business.
Gur can also be made from the date palm, coconut palm and sago palm, but in India and Pakistan it is made only from sugar cane. It is sold in hard, solid blocks and in lumps with the consistency of dough.
It can be used to make a good nut brittle, either with peanuts or other nuts as a praline, or with sesame seeds.



GUR WALAY CHARWAL (RICE WITH GUR)
Ingredients
225 gr basmati rice (cleaned and soaked for 30 mins)
2½ glasses water
200gr gur, broken into small pieces
¼ cup oil or ghee
1 tsp fennel seeds
8 green cardamom seeds (from 1 or 2 pods), crushed
4 cloves
100gr blanched almonds, chopped
50gr unsalted pistachios, chopped
40 gr sultanas
1 tsp fresh lemon juice


Method
Put water and gur in a pan and boil for 2 mins. Strain.
Heat oil and add cardamoms seeds, fennel seeds and cloves, stirring constantly for a few seconds. Add rice and syrup. Bring to the boil, reduce the heat and simmer.
Add nuts, sultanas and lemon juice, stir once cover with a tight-fitting lid and cook for approx. 30 mins or until the syrup has been completely absorbed.
Serve hot with natural yoghurt if you like it.
This is a traditional recipe and there are some variations. When you add the nuts, you can also add ½ cup of grated carrots, OR channa dhal which has already been boiled. However we prefer the plain one given.
This has Taste and is a Treat.






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