Jorda is like the Bangaldeshi version of meethe chawal! It gets its bright colour from orange food dye and is a must have during weddings and celebrations in the country. Even if you are supporting India in today's match, I am sure you are going to love trying out this simple recipe. #IndvsBan #WorldCricEAT #CWC19
JORDA
Ingredients
4 tbsps ghee
1 inch cinnamon stick
2 bay leaves
5-6 green cardamoms
5-6 cloves
2 cups basmati rice, soaked
A pinch of salt
¼ tsp orange food colour
¼ cup raisins
15-20 pistachios
10-12 cashew nuts, halved
1 cup sugar
¾ cup orange juice
2-3 tbsp crumbled khoya
2-3 tsps rose water
7-8 mini gulab jamuns
Silver varq for garnish
Method
1. Heat 2½ tbspsghee in a deep pan, add cinnamon stick, bay leaves, green cardamoms, cloves and sauté till fragrant.
2. Add rice and salt.Add 2 cups water and mix well. Add orange food colour and let the mixture come to a boil. Cover and cook on low flame till the rice ¾ cooked.
3. Heat remaining ghee in another non-stick pan, add raisins and sauté for a few seconds. Add pistachios, cashew nutsand toss till they turn golden brown. Set aside.
4. Spread sugar on top and addorange juice. Gently mix well and cook till the sugar melts. Cover and cook till the rice is cooked completely.
5. Sprinkle khoya, and drizzle 2-3 tsps rose water. Add ¾ of the prepared nuts and dried raisins, mix till well combined.
6. Transfer on a serving plate, garnish with khoya, mini gulab jamuns and remaining nuts and raisins mixture. Apply silver varq and serve.
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