Gud ke Chawal || Meethe Chawal || Jaggery Rice
Today I am sharing a very delicious Rice Delicacy i.e Gud Ke Chawal. The first time I heard about this sweet rice was when I got married. At my in-laws’ place, they all were very fond of this sweet delicacy.
My Mom In Law’ taught me how to make Gud Ke Chawal. I wanted to dedicate this recipe to her, Gud ke chawal or jaggery rice basically originated in Pakistan. Although, is very popular in Punjab also and even in Kashmir. Long grain Basmati rice cooked in jaggery syrup and flavoured with cardamom, sauf and the bay leaf makes this rice super tasty.
My in-laws are Punjabis and Punjab has a lot of influence of Pakistan. Perhaps, this is where they learnt how to make gud walay chawal. She used to make this rice to pamper me while I was pregnant. I always remember her, whenever I make this sweet rice. However, she was a super cook, I will never be able to match her level of cooking.
Finally, Here A Step By Step Recipe For Traditional Sweet Rice :
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step by step Directions:
- Soak the jaggery in 1 cup water for 30-45 minutes.
- Pick, clean and wash the rice. Soak the rice for 15-20 minutes.
- In a casserole add the rice and 2 cups water and cook the rice till half cooked. Fluff the rice in the casserole itself.
- Heat oil in a pressure cooker or in pan, add cardamom, clove, bay leaf, raisins and nuts stir and add a dash of saffron dissolved in 2 tbsp of milk. Add the jaggery dissolved in water. Stir it gently with the half-cooked rice.
- Now close the cooker with the lid and pressure cook again for 1 whistle. wait for 2-3 min before you open the lid. or cover the pan and cook. low heat for 5-6 min.
- Garnish the cooked jaggery rice with dry fruits of your choice and serve with fresh cream.
Finally, I would like to suggest you a few more recipes from my blog
Gud ke chawal (jaggery rice)
Course: Main, DessertCuisine: Punjabi, IndianDifficulty: Easy4
servings15
minutes30
minutes550
kcalLong grain Basmati rice cooked in jaggery syrup and flavoured with cardamom, sauf and the bay leaf makes this rice super tasty.
Ingredients
1 1/2 cup rice, Long Grain Basmati Rice
200 gms Jaggery / Gur
2 tbsp ghee
3 cups water
4 small cardamoms
4 cloves
15-20 raisins
1 bay leaf (optional)
1 tbsp roasted Cashew nuts and almonds
Directions
- Soak the jaggery in 1 cup of water for 30-45 minutes.
- Pick, clean and wash the rice. Soak the rice for 15-20 minutes.
- In a casserole add the rice and 2 cups of water and cook the rice till half cooked.
- Fluff the rice in the casserole itself.
- Heat oil in a pressure cooker, add cardamom, clove, bay leaf, raisins and nuts stir and add a dash of saffron dissolved in 2 tbsp of milk. Add the jaggery dissolved in water. Stir it gently with the half-cooked rice.
- Stir this too gently with the rice mixture.
- Now close the cooker with the lid and pressure cook again for 1 whistle. wait for 2-3 min before you open the lid.
- Garnish the cooked jaggery rice with dry fruits of your choice
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Notes
- instead of a cooker, you can use the pan and cook the rice this way rice does not get mushy
- Jaggery burns quickly, so cook the rice at medium heat. you can use the microwave also to dumpukht the rice.
- I always use rice and water in the proportion of 1:2. If you want a slightly mushy rice texture, you could increase the water proportion. For ¾ cup of rice, we used 1.5 cups of water. Instead of 1.5 cups of water, you could add 2 cups of water.
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