{"id":228514,"date":"2024-07-04T16:17:09","date_gmt":"2024-07-04T16:17:09","guid":{"rendered":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/07\/04\/gud-wale-samai-jaggery-with-little-millets\/"},"modified":"2024-07-04T16:17:09","modified_gmt":"2024-07-04T16:17:09","slug":"gud-wale-samai-jaggery-with-little-millets","status":"publish","type":"post","link":"https:\/\/newhampshiredigitalnews.com\/index.php\/2024\/07\/04\/gud-wale-samai-jaggery-with-little-millets\/","title":{"rendered":"Gud Wale Samai (Jaggery with Little Millets)"},"content":{"rendered":"


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\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Recipes<\/a>, <\/span>Sweets & Desserts<\/a>, <\/span>Vegetarian<\/a><\/span>
\n\t\t\t\t\t\t\t\t\t\t\t Indian<\/a>, <\/span>Millets<\/a>, <\/span>Sweets & Desserts<\/a>, <\/span>Vegetarian<\/a><\/span>\t\t\t\t\t<\/p>\n

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Rate the Recipe: <\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n

Gud ke Chawal or Jaggery Rice is a traditional dessert of North India. Try out a nut-free, gluten-free, and healthier version with samai (little millets) that is just as delicious and comforting.<\/span><\/p>\n

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  • 1<\/span> cup<\/span> little millets (samai)<\/span><\/li>\n
  • 1<\/span> cup<\/span> jaggery<\/span><\/li>\n
  • 2 1\/2<\/span> cups<\/span> water<\/span><\/li>\n
  • 4<\/span> tbsp<\/span> ghee<\/span><\/li>\n
  • 3<\/span> cloves<\/span><\/li>\n
  • 5<\/span> green cardamoms<\/span><\/li>\n
  • 1″<\/span> piece of cinnamon<\/span><\/li>\n
  • 1<\/span> tsp<\/span> fennel seeds (saunf)<\/span><\/li>\n
  • 1\/8<\/span> cup<\/span> dry coconut slices <\/span><\/li>\n
  • 1\/8<\/span> cup<\/span> raisins<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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      To begin, wash the little millets well and soak in water for at least 30 minutes.<\/span><\/p>\n<\/li>\n

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      Prepare the jaggery syrup. In a pan, add jaggery and water. Mix well and boil until the jaggery melts. Remove from heat, strain, and keep aside.<\/span><\/p>\n<\/li>\n

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      Heat ghee in a wide bottom pan. Add in cinnamon, green cardamoms, cloves, fennel seeds, raisins, and coconut slices. Cook for a minute or until the raisins puff up. Do not brown.<\/span><\/p>\n<\/li>\n

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      Add the jaggery syrup and mix well.<\/span><\/p>\n<\/li>\n

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      Next, add the drained little millets and mix. Bring to a boil, cover with a lid, and simmer on low heat for 4-5 minutes. Give it a good mix to ensure the millets don\u2019t stick together.<\/span><\/p>\n<\/li>\n

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      Put the lid back on and continue to cook on low heat until the millets soak up the syrup and are done. It would take another 6-7 minutes.<\/span><\/p>\n<\/li>\n

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      Switch off the heat and let it rest for 10 minutes. Remove the lid and fluff up the millets.<\/span><\/p>\n<\/li>\n

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      The Gud Wale Samai are ready to serve. Garnish with raisins and coconut slices.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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      • My kitchen is a nut-free kitchen. You can add nuts of your choice. Saute them along with the raisins and coconut.<\/li>\n
      • Experiment with smaller millets of your choice.<\/li>\n
      • You can also use a pressure cooker. Cook for 2 whistles. Let the pressure drop and allow it to rest for 10 minutes before fluffing it up.<\/li>\n
      • For a vegan version, you can replace ghee with oil.\u00a0<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Video<\/h3>\n