Jaggery Rice Recipe – How to make Gur Wale Chawal

Ingredients

• 1 cup jaggery (preferably block jaggery, cut into small pieces)
• 1 cup basmati rice
• 3 tablespoons ghee
• 1-inch cinnamon stick
• 3 green cardamom pods, slightly crushed
• 2 to 3 cloves
• 2 tablespoons cashew nuts, finely chopped
• 2 tablespoons almonds, finely chopped
• 1 cup water (for jaggery solution)
• Additional water as required for cooking rice (about 1.5 cups)

Instructions

1. Cut the jaggery into small pieces and soak them in 1 cup of water for about 5 minutes to soften.
2. Heat the soaked jaggery water gently until the jaggery dissolves completely. Strain the syrup to remove impurities and set aside.
3. Rinse the basmati rice well under cold water until the water runs clear. Soak for 15 minutes (optional).
4. In a pot, bring water to boil, add 1 tablespoon of ghee and add the rinsed rice. Parboil the rice (about 70% cooked), then drain and set aside on a large plate.
5. In a heavy-bottomed pan, heat the remaining 2 tablespoons of ghee. Add cinnamon, cardamom, and cloves and sauté until fragrant (about 1-2 minutes).
6. Add the parboiled rice to the pan and pour the prepared jaggery syrup over it.
7. Toss in the finely chopped cashews and almonds. Mix gently to combine all ingredients.
8. Cover and cook on low heat, stirring occasionally, until the rice is fully cooked and soft, and the jaggery syrup is absorbed (about 10-15 minutes). Add a splash of water if needed to prevent sticking.
9. Once cooked, turn off the heat. Let the rice sit covered for 5 minutes.
10. Garnish with some extra dry fruits if desired. Serve hot or warm.

Chef’s Tips

• For extra aroma, add a few strands of saffron soaked in warm milk before cooking.
• You can substitute basmati rice with sona masuri or other fragrant rice varieties.
• Add raisins or other dried fruits for added texture and sweetness.
• For a vegan version, use oil instead of ghee, though ghee adds the authentic flavor.
• Adjust jaggery quantity to your preferred sweetness level.