Gur wali Chai (Winter Special)

Drinks 2963

Serves: 7 People
Prep Time: 0 Minutes
Cooking: 20 Minutes
Calories: 78
Difficulty: easy

Sugar is one of the most generally utilized and effectively accessible sweetener over the world but with regards to its nutritional properties, it isn't so-healthy. Unreasonable sugar admission can cause your body more mischief than anything. There are a ton of options in contrast to the equivalent, in any case, the best of everything is jaggery. You'd be astonished to realize how useful jaggery could be in the event that you use it instead of sugar in your tea. Despite the fact that sugar and jaggery both are comprised of a similar source, sugarcane, one is more nutritious than the other. This is fundamentally in light of the fact that sugar is a refined type of sugarcane and jaggery is more common and non-refined.
Jaggery is frequently prescribed to individuals who have constipation as it improves the digestion cycle in the body. Having jaggery in a sufficient and controlled amount could even assist you in weight loss. Jaggery is considered as a solution for cold and cough. It has warm and natural characteristic and thus doesn't have any side effects. Jaggery acts a cleansing agent in the body and aides in flushing out poisons from different organs. It can improve the overall health to a great extent.

Ingredients

Milk/ Dodh 1 kg
Dry milk/ Khushk Dodh 25 gram
Green cardamom / ilalichi 3-4
Shakar & gur mixture 6 tablespoon or as per taste
Tea leaves 6 tablespoon or as per taste

Directions

Take 250 grams of jaggery/ gurr and crush it into a fine powder. Then mix it with 250 grams of shakar and your gurr and shakar mixture is ready to use. You can store it for further use as will.
For tea, put a deep saucepan on medium flame and add milk in it.
After the boil slow the flame and let the milk cook for 5 minutes.
Then add dry milk and green cardamom in it and mix it.
With a mug or glass beat the milk while boiling to make froth. this will also help in cooking the milk very well.
Again cook the milk for 5 minutes more on low to medium flame.
Add the tea and gur mixture in milk, cook while beating the milk continuously for another 2-3 minutes or till a boil in tea.
Let the tea cook after boil for 5 minutes more on very slow flame.
Your gur tea is ready, strain and serve.

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About Author

I experienced that cooking doesn't need to be threatening. I didn't figure out how to cook as a child. No treats or cakes with Grandma. Never helping mother cook meals. I needed to learn as a grown-up, due to legitimate need. I needed to figure out how to cook. So I just began cooking. It was unpleasant from the outset. I attempted to sear garlic, and everything turned green. It was one Pinterest fall flat after the other until I at least began to get its hang. For some time, I; despised cooking feared it with each fiber of my being. And one day; I, began anticipating it. I would be at my work area and begin pondering what I could make for supper. I began to get amped up for evaluating new plans, concocting something all alone, or utilizing new fixings. It got fun. Also, that is something I need to impart to you. Cooking is fun and energizing, and regardless of whether you think you will suck at it, recall, even I can cook.