Gajar Gud Wale Chawal | गाजर गुड़ वाले चावल

Gajar Gud Wale Chawal

Servings - 5

INGREDIENTS
Rice - 160 grams
Water - 600 milliliters
Carrots - 270 grams
Water - 500 milliliters
Jaggery - 280 grams
Ghee - 2 tablespoons
Seedless dates - 50 grams
Dried coconut - 30 grams
Fennel seeds - 1 teaspoon

PREPARATION
1. In a bowl, add 160 grams rice, 600 milliliters water and soak for 30 minutes.
2. On a board, place 270 gram carrots and grate them with the help of food grater. Keep aside.
3. Take a deep pan, add 500 milliliters water, 280 grams jaggery and cook for 5 - 6 minutes.
4. Remove it from heat and strain it.
5. Heat 2 tablespoons ghee in a pan, add 50 grams seedless dates, 30 grams dried coconut and roast for 2 minutes.
6. Add 1 teaspoon fennel seeds and cook for 1 minute.
7. Add grated carrots and cook for 2 - 3 minutes.
8. Add soaked rice and cook for 2 - 3 minutes.
9. Add prepared jaggery syrup and cook for 2 minutes.
10. Cover it with lid and cook for 30 minutes on low heat.
11. Open the lid and stir well. Remove it from heat.
12. Serve hot.
Gajar Gud Wale Chawal

Servings - 5

INGREDIENTS
Rice - 160 grams
Water - 600 milliliters
Carrots - 270 grams
Water - 500 milliliters
Jaggery - 280 grams
Ghee - 2 tablespoons
Seedless dates - 50 grams
Dried coconut - 30 grams
Fennel seeds - 1 teaspoon

PREPARATION
1. In a bowl, add 160 grams rice, 600 milliliters water and soak for 30 minutes.
2. On a board, place 270 gram carrots and grate them with the help of food grater. Keep aside.
3. Take a deep pan, add 500 milliliters water, 280 grams jaggery and cook for 5 - 6 minutes.
4. Remove it from heat and strain it.
5. Heat 2 tablespoons ghee in a pan, add 50 grams seedless dates, 30 grams dried coconut and roast for 2 minutes.
6. Add 1 teaspoon fennel seeds and cook for 1 minute.
7. Add grated carrots and cook for 2 - 3 minutes.
8. Add soaked rice and cook for 2 - 3 minutes.
9. Add prepared jaggery syrup and cook for 2 minutes.
10. Cover it with lid and cook for 30 minutes on low heat.
11. Open the lid and stir well. Remove it from heat.
12. Serve hot.


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