gur walay chawal or jaggery rice recipe is my mom-in-law’s specialty. 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 jaggery rice 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.
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 plain. but it also tastes nice, when you take a little milk, mix it with the warm jaggery rice and eat it. another similar recipe which is made in punjabi homes is this Jaggery Roti.
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.
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 ¾ cup rice, we used 1.5 cups water. instead of 1.5 cups water, you could add 2 cups water.
jaggery rice recipe or gur walay chawal recipe card below:
jaggery rice recipe - sweet rice dish made using jaggery
- ¾ cup rice, preferably basmati rice
- 1 to 1.5 tablespoon oil
- ¾ cups water
- 4 small cardamoms (choti elaichi)
- 4 cloves (lavang)
- 15 to 20 raisins (kishmish)
- 1 tej patta (indian bay leaf) - optional
- 1 tablespoon roasted peanuts - optional
- 120 grams jaggery (gur)
- ¾ cup water
first, take the jaggery and soak it in 3/4 cup water for 30 to 45 minutes.
pick, clean and wash the rice. soak the rice for 15 to 20 minutes.
in a pressure cooker add the rice and 3/4 cup water.
pressure cook for 2 to 3 minutes. the rice should be half cooked. once the pressure settles down, open the cooker lid.
fluff the rice in the cooker itself.
add the jaggery dissolved in water plus the oil. stir it gently with the half cooked rice.
now add the cardamom, cloves, bay leaf, raisins and peanuts.
stir this too gently with the rice mixture.
now close the cooker with the lid and pressure cook again for 2 to 3 minutes.
garnish the cooked jaggery rice with dry fruits of your choice
how to make jaggery rice or gur walay chawal recipe:
1. in a bowl or vessel, take 120 grams of jaggery (grated or powdered or whole jaggery). then soak it in ¾ cup water for 30 to 45 minutes. if there are impurities, then filter the jaggery syrup and keep aside.
2. i have used organic jaggery powder. alternatively whole 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 is a beautiful tip which my mom-in-law shared with me. otherwise, you would always spend a lot of time chopping or crumbling jaggery with the knife.
3. pick, clean and wash ¾ cup rice.
4. soak the rice for 15 to 20 minutes.
5. meanwhile roast 1 tablespoon peanuts on a pan till they are roasted. but if you already have roasted peanuts then skip this step.
6. measure and keep all the ingredients ready for making jaggery rice.
7. in a pressure cooker add the soaked rice and ¾ cup water. pressure cook for 2 to 3 minutes.
5. the rice should be half cooked. once the pressure settles down, open the cooker lid.
7. fluff the rice in the cooker itself. I have used fork to fluff the rice but you can use a spoon as well.
8. add the jaggery dissolved in water. also add 1 to 1.5 tablespoon oil.
9. stir it gently with the half cooked rice.
10. now add 4 green cardamoms, 4 cloves and 1 tej patta (indian bay leaf).
11. next add 15 to 20 raisins (kishmish) and 1 tablespoon roasted peanuts.
12. stir this too gently with the rice mixture.
13. now close the cooker with the lid and pressure cook again for 2 to 3 minutes.
14. open the lid and you will get to smell the fragrant aroma of jaggery rice 🙂 in fact when pressure cooking, your whole kitchen will have the typical sweet aroma of jaggery.
15. 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 🙂
16. serve jaggery rice hot or warm, plain or with some milk.