Jaggery Rice or Gur Walay Chawal | Sweet Rice Recipe using Jaggery

Jaggery Rice Recipe: How to make Jaggery Rice Recipe

Gur Walay Chawal or Jaggery Rice is my mom-in-law’s speciality. She learnt this recipe from her mother-in-law. My mom-in-law’s mother-in-law belonged to the families who migrated from Pakistan, during the partition. This explains the original source of this jaggery rice recipe.

Whilst googling, I found out that this recipe is a Pakistani Recipe. I was under the impression that Gur Walay Chawal is a Punjabi Recipe. My in-laws are Punjabis migrated from Pakistan and perhaps this is where they learnt how to make Gur Walay Chawal.  I am glad, I know about this recipe now and am writing about it in my blog. Otherwise, it would have been a loss to me as well as to all those who are reading this blog.

Gur Wale Chawal Recipe: Jaggery Rice Recipe

I think, had I not learnt this recipe, it may had been lost and perhaps may be never tried or revived. I think that there are absolutely wonderful recipes, that have been lost or are in the process of becoming obsolete. I personally feel that the food bloggers all over the world are doing a wonderful and great job of posting traditional, unknown recipes and sharing it with everyone.

At home, we call this recipe as Gur Walay Chawal. In English, the simple translation would mean Jaggery Rice, where Jaggery is known as Gud, Gur and Rice is called as Chawal. This orangish amber colored rice recipe is a sweet and delectable one. Generally, you just have it alone. But it also tastes nice, when you take a little milk, mix it with the warm jaggery rice and eat it.

Gur Walay Chawal: How to make Gur Walay Chawal Recipe

My mom-in-law made this recipe and I happily clicked the pictures. Gur walay chawal is a favorite of everyone at home. The recipe is easy and quick to make and is great with kids. So here is the recipe for Gur Walay Chawal.

Ingredients to make Jaggery Rice:

  • 1 and half cup rice, preferably Basmati Rice
  • 120 gms Jaggery
  • 2 tbsp oil
  • 3 cups water
  • 4 small cardamoms
  • 4 cloves
  • 15-20 raisins
  • 1 bay leaf (optional)
  • 1 tsbp roasted peanuts (optional)

dry fruits spices for jaggery rice

Method to make Jaggery Rice or Gur Walay Chawal Recipe:

  • First, take the jaggery. And soak it in 1 cup water for 30-45 minutes. This keeps 2 cups water remaining for the rest of the recipe.

jaggery or gur dissolved in water

  • Jaggery can also be crumbled or chopped, but its a little tedious and messy process. In this technique of keeping the jaggery in water, the jaggery dissolves in water. Its easy, non messy and simple. You could use this technique, if you are making any other jaggery recipe that involves the use of water. This a beautiful tip which my mom-in-law shared with me. Otherwise, I would always spend a lot of time chopping or crumbling jaggery with the knife.
  • Pick, clean and wash the rice. Soak the rice for 15-20 minutes.

soaked rice for gur walay chawal

  • In a pressure cooker add the rice and 2 cups water.

jaggery rice with water

  • Pressure cook for 1.5 to 2 minutes. The rice should be half cooked. Once the pressure settles down, open the cooker lid.

jaggery rice or gur walay chawal

  • Fluff the rice in the cooker itself.

fluffed half cooked jaggery rice

  • Add the jaggery dissolved in water plus the oil. Stir it gently with the half cooked rice. The bubbles you see in the picture below is the oil bubbles floating on the surface.

jaggery water oil dissolved in rice

  • Now add the cardamom, cloves, bay leaf, raisins and peanuts.

adding dry spices to jaggery rice

  • Stir this too gently with the rice mixture.

mixing dry fruits with jaggery rice

  • Now close the cooker with the lid and pressure cook again for 1.5 to 2 minutes. Open the lid and smell the fragrant aroma of jaggery rice ;-) In fact when pressure cooking, your whole kitchen will have the typical sweet aroma of jaggery.

fully-cooked-jaggery-rice

  • Garnish the cooked jaggery rice with dry fruits of your choice. It tastes nice even without garnishing. So don’t waste time, just go ahead and indulge yourself :-)

Jaggery Rice Recipe: Jaggery Rice

  • Have Jaggery Rice hot or warm, plain or with some milk.

Few imp points for Jaggery Rice Recipe:

  • My mom-in-law’s decision of adding peanuts to the recipe was a novel idea. She actually never adds peanuts to it. The peanuts added a beautiful crunchy taste along with the sweetness of the rice.
  • You could also add your choice of dry fruits to the rice and then lightly garnish it with the remaining dry fruits.
  • Jaggery burns quickly, so cook the rice at a medium heat.
  • 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 1 and half cup rice, we used 3 cups water. Instead of 3 cups water, you could add 3.5 or 4 cups water.

Some more rice recipes: Vegetable Biryani Recipe, Saffron RiceMasala Rice, and Vegetable Pulao Recipe.

Jaggery Rice or Gur Walay Chawal Recipe below:

Jaggery Rice or Gur Walay Chawal
 
Prep time
Cook time
Total time
 
Jaggery Rice - Sweet Rice Dish made using Jaggery
Author:
Recipe type: Main
Cuisine: Pakistani
Serves: 4
Ingredients (american measuring cup used, 1 cup = 250 ml)
  • 1 and half cup rice, preferably Basmati Rice
  • 120 gms Jaggery
  • 2 tbsp oil
  • 3 cups water
  • 4 small cardamoms
  • 4 cloves
  • 15-20 raisins
  • 1 bay leaf (optional)
  • 1 tsbp roasted peanuts (optional)
Instructions
  1. First, take the jaggery. And soak it in 1 cup water for 30-45 minutes. This keeps 2 cups water remaining for the rest of the recipe.
  2. Pick, clean and wash the rice. Soak the rice for 15-20 minutes.
  3. In a pressure cooker add the rice and 2 cups water.
  4. Pressure cook for 1.5 to 2 minutes. The rice should be half cooked. Once the pressure settles down, open the cooker lid.
  5. Fluff the rice in the cooker itself.
  6. Add the jaggery dissolved in water plus the oil. Stir it gently with the half cooked rice. The bubbles you see in the picture below is the oil bubbles floating on the surface.
  7. Now add the cardamom, cloves, bay leaf, raisins and peanuts.
  8. Stir this too gently with the rice mixture.
  9. Now close the cooker with the lid and pressure cook again for 1.5 to 2 minutes.
  10. Garnish the cooked jaggery rice with dry fruits of your choice
Nutrition Information
Serving size: 4



{ 11 Responses }

  1. vikas srivastav says

    Hi Dassana,

    It was nice reading the recipe of gur wale chawal. However, i am not sure if it orginated in Pakistan, since we have so many Indian variants. Even in Eastern UP we have a practice of eating gur wale chawal or we call it ‘Bakheer’ and it is cooked with water in an open pan like boiled water, though water is in ratio of 1:2.5 besides we add grated ginger,clove, tez Patta, grounded kali mirch and proportionately some saunf alongwith Gur. Finally it is served with Malai or fresh curd. Can be eaten either steaming hot or cold from the fridge…

    • says

      hi vikas. actually there are some north indian recipes that are common with pakistan. just a few variations here and there. in fact, i just got myself a book on pakistani indian cuisine and saw many recipes which are common like rajma, chole and some chicken gravies. i know about bakheer. thanks for sharing info on bakheer and the ingredients as well a proportions. but i always thought it has a kheer like consistency. the gud wale chawal posted here has a pulao like consistency or slightly mushy. will be trying to make bakheer soon :-)

  2. Maya says

    Thanks for the great recipe. I have to mention that being from a Tamil Brahmin family, this recipe is very similar to shakkare pongal. My own innovation with the recipe is to add walnut pieces instead of peanuts. The rice is pressue cooked with milk and water. and then added to a gently simmering molten jaggery mixed with powdered cloves/nutmeg. The walnut garnishing is for the last.

    • says

      i know shakkare pongal. now that you have mentioned it, i have to try it soon. thanks maya for all the helpful suggestions.

  3. Monika says

    Hi Dassana, this recipe of gur wale chawal looks very interesting and mouthwatering. It remembers me of my grandma’s Gur wale chawal back home as I live in Australia. Thanks for this gr8 recipe. I’ll try it very soon. Cheers, Monika.

  4. Monika says

    Hi,

    Just loved your tip of soaking jaggery in water for 40 mins or so… workload reduced so much. I made it today and must say it turned out gr8.
    Thanks for sharing.
    Cheers,
    Monik

  5. deepti says

    I just love jaggery rice, but cloves and groundnuts added in this recepie make it unique. Really nice