Jaggery Rice, also known as Gur Wale Chawal, is a classic Indian sweet dish where fragrant basmati rice is cooked with rich jaggery syrup, warm spices, and crunchy nuts. This wholesome, naturally sweetened rice pudding is a festive favorite and comforting treat, perfect for winter or special occasions.
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:
- Cut the jaggery into small pieces and soak them in 1 cup of water for about 5 minutes to soften.
- Heat the soaked jaggery water gently until the jaggery dissolves completely. Strain the syrup to remove impurities and set aside.
- Rinse the basmati rice well under cold water until the water runs clear. Soak for 15 minutes (optional).
- 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.
- 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).
- Add the parboiled rice to the pan and pour the prepared jaggery syrup over it.
- Toss in the finely chopped cashews and almonds. Mix gently to combine all ingredients.
- 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.
- Once cooked, turn off the heat. Let the rice sit covered for 5 minutes.
- Garnish with some extra dry fruits if desired. Serve hot or warm.
Nutritional Information (General):
- Calories: 280 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 8g
- Fiber: 2g
- Calcium: 4% DV
- Iron: 6% DV
Cooking Tips & Variations:
- 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.
Common Mistakes & Fixes:
- Mistake: Rice turns mushy or sticky.
Fix: Parboil rice carefully and avoid overcooking while simmering with jaggery syrup. Use a heavy-bottom pan and low flame. - Mistake: Jaggery syrup crystallizes or grainy texture.
Fix: Always dissolve jaggery fully in water and strain before use. Avoid high heat once syrup is added to rice. - Mistake: Dry fruits burn during tempering.
Fix: Add nuts after tempering the spices, and sauté them briefly on medium flame only.
Chef’s Tips & Tricks:
- Always soak jaggery in warm water and strain to ensure smooth syrup and remove impurities.
- Use fresh, fragrant basmati rice for best aroma and texture.
- Slow cooking on low heat helps rice absorb the syrup better and stay fluffy.
- Ghee adds richness and a subtle nutty flavor that enhances the dish.
- Store leftover Jaggery Rice in an airtight container in the refrigerator and reheat gently before serving.
Brand Suggestions:
- Jaggery: TRS or Laxmi Jaggery (available in Indian grocery stores or online)
- Rice: Tilda Basmati Rice or Tesco Finest Basmati
- Ghee: Patak’s Ghee or Amul Pure Ghee (available in Tesco, Sainsbury’s)
- Spices: Schwartz or East End brand cinnamon, cardamom, and cloves
- Nuts: Whitworths Cashews and Almonds or Tesco Mixed Nuts
Equipment & Tools:
- Heavy-bottomed saucepan or kadai
- Medium pot for parboiling rice
- Fine mesh strainer (for jaggery syrup)
- Wooden spatula or silicone spoon
- Measuring cups and spoons
Pairing Suggestions:
- Serve warm with a cup of masala chai or ginger tea.
- Complements well as a dessert after North Indian meals like dal, roti, and sabzi.
- Can be enjoyed as a sweet breakfast or snack.
Allergen Information:
- Contains tree nuts (cashews, almonds). Can be omitted or substituted if allergic.
- Contains dairy (ghee). Use oil for a dairy-free version.
- Naturally gluten-free.
Recipe Instructions Step by Step:
Step 1: Soak and dissolve jaggery
Cut jaggery into small pieces and soak in 1 cup water. Heat gently till jaggery melts. Strain and set aside.
Step 2: Prepare rice
Rinse and soak rice (optional). Parboil rice with 1 tbsp ghee until about 70% cooked. Drain and set aside.
Step 3: Temper spices
Heat 2 tbsp ghee in pan. Add cinnamon, cardamom, and cloves. Sauté till aromatic.
Step 4: Combine and cook
Add parboiled rice, jaggery syrup, and chopped nuts to the pan. Mix gently.
Step 5: Simmer
Cover and cook on low heat till rice is soft and syrup absorbed, about 10-15 minutes.
Step 6: Rest and serve
Turn off heat, let rest 5 minutes. Garnish and serve warm.