Preparation Time: Approximately 30-40 minutes
Jaggery Rice, also known as “Gur Wale Chawal”, is a simple yet appetizing dish commonly made during festivals or special occasions in India, particularly in the northern regions. This sweet rice dish is filled with the rich taste of jaggery and aromatic spices, making it a comforting and delicious treat.
Ingredients:
- 1 cup basmati rice
- 1 cup jaggery, grated
- 2 cups water for cooking rice
- 1 tablespoon ghee
- 1/4 tsp. cardamom powder
- 2-3 cloves
- A small cinnamon stick (optional)
- 1 tbsp raisins (optional)
- 2 tablespoon chopped dry fruits (cashews, almonds, raisins)
Method:
- Rinse the basmati rice thoroughly until the water runs clear, then soak it in water for about 20 minutes.
- Drain the rice and cook it with 2 cups of water until it’s about 90% done. Set aside.
- In a separate pan, add the grated jaggery with 1/4 cup of water.
- Heat on low flame until the jaggery melts completely. Strain the syrup to remove any impurities and set it aside.
- In a large pan, heat ghee and add the cloves and cinnamon stick. Sauté until they release their aroma.
- Add the cooked rice and gently mix to coat it with the ghee and spices.
- Pour the jaggery syrup over the rice, sprinkle cardamom powder and mix gently to combine.
- Add chopped nuts and raisins, then cover and cook on low flame for about 5-7 minutes until the rice absorbs the jaggery syrup completely.
- Once done, remove from heat and let it sit for a few minutes.
- Fluff the rice gently with a fork and your jaggery rice is ready to serve.
Enjoy this warm, syrupy and sweet-smelling Jaggery Rice as a pudding or a comforting snack.
Tips:
- You can also add a few strands of saffron soaked in warm milk for added color and flavor.
- Adjust the sweetness by adding more or less jaggery, depending on your preference.
After cooking, it’s best to let the Gud Chawal sit for a few minutes before serving, allowing the flavors to blend well. Enjoy!