I had never heard about Gur Ke Chawal till I got married, at my in-laws’ place they all were very fond of this sweet delicacy……I learned this recipe from my Mom in law, she used to make these rice to pamper me while I was pregnant. I always remember her whenever I make Gur Ke Chawal, but she was a supper cook I will never be able to match her level of cooking. This recipe is totally dedicated to her…
Gur ke chawal or jaggery rice are basically originated from Pakistan, but 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.
Gur Ke Chawal
1 1/2 cup rice, Long Grain Basmati Rice
200 gms Jaggery / Gur
2 tbsp ghee
3 cups water
4 small cardamoms
1 bay leaf (optional)
1 tbsp roasted Cashew nuts and almonds
Step 1. Soak the jaggery in 1 cup water for 30-45 minutes.
Step 2. Pick, clean and wash the rice. Soak the rice for 15-20 minutes.
Step 3. In a casserole add the rice and 2 cups water and cook the rice till half
Step 4. Fluff the rice in the casserole itself.
Step 5. Heat oil in a pressure cooker, add cardamom, clove, bay leaf, raisins and
nuts stir and add dash of saffron desolved in 2 tbsp of milk. Add the jaggery
dissolved in water. Stir it gently with the half cooked rice.
Step 6. Stir this too gently with the rice mixture.
Step 7. 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