Рецепты сладких риса и малапуа с тростниковым сахаром

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.