Jaggery Rice, also known as Gur Wale Chawal in Hindi, is a traditional Indian sweet rice dish that combines the earthy sweetness of jaggery (gur) with fragrant basmati rice and aromatic spices. The rice is cooked to perfection and then coated with a syrup made from melted jaggery, infused with flavors of cardamom, nutmeg, and saffron. Garnished with a generous sprinkle of toasted nuts, Jaggery Rice offers a delightful balance of textures and flavors, making it a popular choice for festive occasions and special celebrations in Indian cuisine.
Here’s a detailed recipe for Jaggery Rice, also known as Gur Wale Chawal:
Ingredients:
- 1 cup basmati rice
- 1 cup jaggery (gur), grated or broken into small pieces
- 2 cups water
- 4-5 green cardamom pods, lightly crushed
- 2 tablespoons ghee (clarified butter)
- A handful of mixed nuts (cashews, almonds, and raisins), chopped
- 1/4 teaspoon ground nutmeg (optional)
- A pinch of saffron strands (optional)
- A pinch of salt
Instructions:
- Wash and Soak the Rice:
- Rinse the basmati rice under cold water until the water runs clear.
- Soak the rice in enough water for about 30 minutes. This helps to soften the rice grains before cooking.
- Prepare the Jaggery Syrup:
- In a saucepan, add the grated or chopped jaggery along with 1 cup of water.
- Heat the mixture over medium heat, stirring continuously until the jaggery completely dissolves.
- Let the jaggery syrup simmer for a few minutes until it slightly thickens. Once done, turn off the heat and set the syrup aside.
- Cook the Rice:
- In a separate pot, bring 2 cups of water to a boil.
- Drain the soaked rice and add it to the boiling water.
- Add a pinch of salt and the crushed cardamom pods to the rice.
- Reduce the heat to low, cover the pot with a lid, and let the rice cook for about 15-20 minutes or until it’s fully cooked and the water is absorbed.
- Combine the Jaggery Syrup and Rice:
- Once the rice is cooked, fluff it gently with a fork to separate the grains.
- Pour the prepared jaggery syrup over the cooked rice and gently mix it in, ensuring that the rice is evenly coated with the syrup.
- If using, add ground nutmeg and saffron strands for added flavor and aroma. Mix well.
- Tempering and Garnishing:
- In a small pan, heat the ghee over medium heat.
- Add the chopped nuts (cashews, almonds, and raisins) to the ghee and sauté until they turn golden brown and fragrant.
- Pour the ghee and nuts mixture over the jaggery rice and gently fold them in.
- Serve:
- Transfer the Jaggery Rice to a serving dish and garnish with additional nuts or saffron strands if desired.
- Serve warm as a delicious dessert or festive treat.
Enjoy the delightful flavors of Jaggery Rice, a traditional Indian sweet rice dish infused with the richness of jaggery and aromatic spices!
