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Gud ke Chawal || Meethe Chawal || Jaggery Rice

Today I am sharing a very delicious Rice Delicacy i.e Gur Ke Chawal. First time I heard about these sweet rice 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 Gur Ke Chawal. I wanted to dedicate this recipe to her, Gur ke chawal or jaggery rice are basically originated from Pakistan. Although, very popular in Punjab also and even in Kashmir. Long grain Basmati rice cooked in jaggery syrup and flavored with cardamom, sauf and bay leaf make this rice super tasty.

My in-laws are Punjabis and punjab has lot of influence of pakistan. Perhaps, this is where they learnt how to make gur walay chawal.  She used to make these rice to pamper me while I was pregnant. I always remember her, whenever I make these sweet rice. However, she was a supper cook, I will never be able to match her level of cooking.

Finally, Here The Step By Step Recipe For Traditional Sweet Rice :

step by step Directions:

  • Soak the jaggery in 1 cup water for 30-45 minutes. jaggery
  • Pick, clean and wash the rice. Soak the rice for 15-20 minutes.rice
  • In a casserole add the rice and 2 cups water and cook the rice till half cooked.  Fluff the rice in the casserole itself. rice
  • Heat oil in a pressure cooker or in pan , add cardamom, clove, bay leaf, raisins and nuts stir and add dash of saffron dissolve 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 lid. or cover the pan and cook on. low heat for 5-6 min.jaggery rice
  • Garnish the cooked jaggery rice with dry fruits of your choice and serve with fresh cream.
    jaggery rice

Gur ke chawal (jaggery rice)

Recipe by Minal SharmaCourse: Main, DessertCuisine: Punjabi, IndianDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Calories

550

kcal

Long grain Basmati rice cooked in jaggery syrup and flavored with cardamom, sauf and bay leaf make 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 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, add cardamom, clove, bay leaf, raisins and nuts stir and add dash of saffron dissolve 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 lid. 
  • Garnish the cooked jaggery rice with dry fruits of your choice

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Notes

  • instead of cooker you can use pan and dumpukht the rice this way rice not get mushy
  • Jaggery burns quickly, so cook the rice at medium heat. you can use 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 water, you could add 2 cups of water.

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Hi, I am Minal, An army wife, a blogger, a recipe developer, a food stylist, a food photographer who blogs vegetarian recipes..
Hi, I am Minal, An army wife, a blogger, a recipe developer, a food stylist, a food photographer who blogs vegetarian recipes..

One Reply to “Gur Ke Chawal- A Punjabi Sweet Rice”

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