Jaggery Rice Countryside Style | Traditional Gur Wale Rice | Kundan Food Secrets скачать в хорошем качестве

Jaggery Rice Countryside Style | Traditional Gur Wale Rice | Kundan Food Secrets

Experience the pure countryside charm with this Traditional Jaggery Rice (Gur Wale Chawal) cooked outdoors in a rustic clay-kitchen setup. This recipe brings back the warmth of simple village life — slow-cooked rice, melted jaggery, natural aroma, and the comforting sweetness of old times. In this full recipe, I prepare Jaggery Rice using traditional techniques, clay utensils, and countryside cooking methods that enhance both flavor and authenticity. Perfect for winter evenings, family gatherings, or anyone who wants to enjoy a natural, wholesome, and nostalgic dessert. Ingredients 1 cup basmati rice 1 cup jaggery (gur) 3 cups water 2 tablespoons ghee 3–4 cardamom pods 10–12 raisins (optional) 10–12 almonds or cashews (optional) Pinch of salt Instructions Step 1 – Boil the Rice: Wash basmati rice well. Add 3 cups water and a pinch of salt. Cook until 90% done. Step 2 – Prepare Jaggery Syrup: In a clay pot, melt jaggery with a little water. Let it dissolve completely. Strain to remove impurities. Step 3 – Add Flavor: Heat ghee in the pot. Add cardamom, then pour the jaggery syrup back in. Step 4 – Mix Rice: Add boiled rice into the jaggery mixture. Mix gently so grains stay long and separate. Step 5 – Cook on Dum: Cover with a lid, seal edges if needed, and cook on very low flame for 10–15 minutes. Step 6 – Serve: Garnish with dried fruits and enjoy the warm, comforting sweetness of countryside jaggery rice. 🌾 Why You’ll Love It ✔ 100% traditional ✔ Clay-cooked for deeper aroma ✔ Village countryside atmosphere ✔ Healthy, natural sweetness ✔ Perfect winter comfort food 🔔 Subscribe for More Countryside Cooking More village-style meals, clay pot cooking, winter dishes, and traditional recipes — only on Kundan Food Secrets.