Chura Matar, Gur ke Chawal and Lal Chai

Ingredients

• 1 cup basmati rice
• 1 cup jaggery (grated or powdered)
• 2 cup water (divided: 1 cup for syrup, 1 for cooking)
• 3 tbsp ghee
• 4 pcs cloves
• 4 pcs green cardamom pods (lightly crushed)
• 1 inch cinnamon stick
• 1 pcs bay leaf
• 1 tsp fennel seeds
• 10 pcs almonds (slivered)
• 10 pcs cashews (halved)
• 2 tbsp raisins
• 0.125 tsp salt (a small pinch)

Instructions

1. 1

   Prepare the Rice

   • Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
   • Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
   • After 30 minutes, drain the rice completely in a colander and set aside.
2. 2

   Create the Jaggery Syrup

   • In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
   • Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
   • Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
3. 3

   Sauté Aromatics and Nuts

   • Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
   • Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.

Ingredients

• 2.5 cup Water (To yield 2 cups after evaporation)
• 2 tsp Black Tea Leaves (Strong CTC or Assam tea recommended)
• 2 tsp Sugar (Adjust to taste)
• 0.5 inch Ginger (Peeled and lightly crushed)
• 2 pods Green Cardamom Pods (Lightly crushed to open)
• 1 tsp Lemon Juice (Optional, for serving)

Instructions

1. 1

   Prepare the aromatics. Peel the ginger and lightly crush it using a mortar and pestle or the back of a knife. Gently crush the green cardamom pods to slightly open them up.

2. 2

   In a small saucepan, combine 2.5 cups of water, the crushed ginger, and cardamom pods. Place over medium-high heat and bring to a rolling boil. Let it boil for about 2-3 minutes to infuse the water with the flavors.

3. 3

   Reduce the heat to low and add the black tea leaves to the boiling water. Allow it to simmer for 2 minutes, or until the tea develops a rich, reddish-brown hue. Avoid boiling vigorously at this stage.

4. 4

   Turn off the heat. Stir in the sugar until it dissolves completely. Let the tea steep for another minute off the heat for a deeper flavor.

5. 5

   Using a fine-mesh strainer, pour the tea into two cups. If using, add 1/2 teaspoon of lemon juice to each cup and stir. Serve immediately and enjoy.