Gurh Wale Chawal Recipe | Masala Mornings | Masala TV | Shireen Anwar | Dessert

Method:

In a pan put 1 ¼ cup water with gurr, milk, crushed green cardamom, cook till gurr melts, remove dirt of gurr which comes out. In another pan, heat ½ cup ghee, add black cardamom crushed with prepared gurr sheera, coconut sliced, cook for 2 mins, add boiled rice, mix well, cover pan and lid with moist cloth and cook it on high flame for 5 mins, then lower flame and cook on dum for 25 mins till sheera dries completely.

Method:

Method for masala milk powder:
Put all the ingredients in a chopper just grind all for a few pulses, don’t make them into powder.

Method for china grass jelly:
Heat water, bring to boil, add sugar, china grass, cook till china grass melts, add little green color and mix, pour in a bowl and let it set, when the jelly is set, grate it with a small grater, put it in the milk along with soaked tukhmalanga, lots of ice, cool and serve.

Method for sharbat:
Boil milk, add sugar, add the dissolved custard powder with water, mix well, add masala milk powder, cook till the milk is nice and thick, remove from heat, add green color icing essence, mix well and cool.

Method:
Soak all the daals for 1 hour then boil all the daals together in 4 cups water with salt, chili powder, turmeric, and oil, cook till daal tender, then slightly ghoto daal with whisk, add in it all the below veggies with 2 cups water, cook till all the vegetables tender, then lastly give baghar, add lemon juice, mix and serve with boiled rice.