Tamarind Dip

Ingredients

Imli (tamarind) juice - 8 tbsp
Dhampure Gur - 2 cups 
Garam masala - 1 tsp 
Chili powder - 1 tsp 
Cumin powder - 1 tsp
Pitted dates - 5 (finely chopped) 
Salt - to taste 
 

Tamarind Dip

Method

Mix the tamarind juice with the Jaggery and the spice powders adding salt to taste. 
Add the chopped dates. Bring to the boil - reduce the heat to medium-low and cook for 10 minutes. 
Allow to cool and mash nicely to a puree.

Jaggery Coconut Chews

Ingredients
2 cups sugar
1/4 cup grated Dhampure Gur 
1/2 cup milk
1 1/4 cups grated fresh coconut 
3 Tbsp. butter

Coconut Chews

Method
1. Gently boil sugar, milk and Dhampure gur 10 minutes until sticky.
2. Stir in butter and coconut.
3. Pour onto a greased tray to cool.
4. Cut into slices while still warm.
5. Garnish with grated coconut and refrigerate.

Jaggery (Gur) Rice

225 g Basmati Rice 
400 ml Water 
200 g Dhampure Gur (break into small pieces) 
1\4 cup Ghee 
1 teaspoon Aniseed 
8 green Cardamom Seeds, (crushed) 
4 Cloves 
100 g blanched Almonds, (cut into slivers) 
50g unsalted Pistachio Nuts, (cut into slivers) 
25 g green Raisins 
1 teaspoon Lemon Juice

Jaggery Rice

Method 

1) Rinse the rice in a sieve under the running water, then soak it in cold water for 30 minutes. Drain. 

2) Put the water and Dhampure gur in a pan and bring to boil. Boil for two minutes, then remove from heat and strain. 

3) In another heavy based pan heat the ghee, add cardamom, aniseed and clove. Stirring all the time, fry these for couple of minutes. Stand well back, in case of spluttering, and add the rice along with syrup. Bring to boil, then reduce the heat to low. 

4) Add almonds, pistachio nuts, green raisins and lemon juice. Stir just once, cover with a tight fitting lid and cook for 20 minutes until the syrup is completely absorbed.