jaggery rice

jaggery rice recipe with step by step photos. traditional punjabi rice dish made using jaggery, rice and spices. vegan and gluten-free.

jaggery rice recipe

this jaggery rice is a favorite of everyone at home. the recipe is easy and quick to make and taste too good. this recipe is especially loved by kids or people who have a sweet tooth.

this 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 recipe.

whilst googling, i found out that this jaggery rice is a pakistani recipe. i was under the impression that this 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.

few imp points for jaggery rice

  • 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 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 of rice, we used 1.5 cups of water. instead of 1.5 cups water, you could add 2 cups of water.

how to make jaggery rice

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.

jaggery rice recipe

 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. it is 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 that my mom-in-law shared with me. otherwise, you would always spend a lot of time chopping or crumbling jaggery with the knife. 

jaggery rice recipe

3. pick, clean and wash ¾ cup rice.
 jaggery rice recipe

4. soak the rice for 15 to 20 minutes.

jaggery rice recipe

5. meanwhile roast 1 tablespoon peanuts on a pan till they are roasted. but if you already have roasted peanuts  then skip this step.

jaggery rice recipe

6. measure and keep all the ingredients ready.

jaggery rice recipe

making jaggery rice

7. in a pressure cooker add the soaked rice and ¾ cup water. pressure cook for 2 to 3 minutes.

jaggery rice recipe

 5. the rice should be half cooked. once the pressure settles down, open the cooker lid.

jaggery rice recipe

7. fluff the rice in the cooker itself. i have used a fork to fluff the rice but you can use a spoon as well.

jaggery rice recipe

8. add the jaggery dissolved in water. also add 1 to 1.5 tablespoon oil.

jaggery rice recipe

9. stir it gently with the half-cooked rice.

jaggery rice recipe

10. now add 4 green cardamoms, 4 cloves and 1 tej patta (indian bay leaf).

jaggery rice recipe

11. next add 15 to 20 raisins (kishmish) and 1 tablespoon roasted peanuts.

jaggery rice recipe

12. stir this too gently with the rice mixture.

jaggery rice recipe

13. now close the cooker with the lid and pressure cook again for 2 to 3 minutes.

jaggery rice recipe

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.

jaggery rice recipe, sweet rice

15. garnish the cooked 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, sweet rice

16. serve jaggery rice hot or warm, plain or with some milk.

jaggery rice recipe
more rice recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Jaggery Rice

4.8 from 5 votes
sweet-tasting traditional punjabi rice dish made using jaggery, rice and spices.
jaggery rice recipe
Author:Dassana Amit
Prep Time:45 mins
Cook Time:5 mins
Total Time:50 mins
Course:main course
Cuisine:pakistani
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

INGREDIENTS

main ingredients

  • ¾ cup rice, preferably basmati rice
  • 1 to 1.5 tablespoon oil
  • ¾  cups water
  • 4 small cardamoms
  • 4 cloves
  • 15 to 20 raisins
  • 1 tej patta (indian bay leaf) - optional
  • 1 tablespoon roasted peanuts - optional

for soaking jaggery

  • 120 grams jaggery
  • ¾ cup water

INSTRUCTIONS

  • 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.
  • serve hot or warm, plain or with some milk.

NUTRITION INFO (approximate values)

Nutrition Facts
Jaggery Rice
Amount Per Serving
Calories 606 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Sodium 36mg2%
Potassium 204mg6%
Carbohydrates 116g39%
Fiber 2g8%
Sugar 56g62%
Protein 6g12%
Vitamin C 0.4mg0%
Calcium 44mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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24 comments/reviews

  1. Jaggery rice-This recipe also has originated from Kutch district, gujarat called as “matha bhaat”, usually made on Kutch New year that is ashadhi beej

  2. Loved the recipe. It’s actually a Sindhi Dish called TAARI from the Sindh Province in what is now Pakistan. I had written the recipe down from my mum but misplaced it And your recipe gave me the proportion of ingredients. Only thing I added was saffron water which mum had used to give fragrance to the rice. We Sindhis usually eat our TAARI with Saibaji or Methi Fish.
    Thanks again5 stars

    • thanks bhavna for sharing this info. saffron can be added. i was not aware that taari is eaten with sai bhaji. i have had sai bhaji but with phulkas and i must say it is awesome.

  3. Can i use sigarcane juice to cook rice instead of jaggery?
    If yes, plz tell me quantity.
    I just asked u coz my nani used to make this on the occasion of chhath puja as prasad & it tastes really yum..
    But she is no more now.
    I have the juice but little confused about the ratio of rice and juice
    Plzz help me mam.
    WAITING…..5 stars

  4. Thank you for the recipe. Next time you make this try adding some Chana ki daal, you will love it. On the side note it a Punjabi recipe, but the Pakistan side Punjab. Thanks again

    • Welcome Mehnaz. Thanks for sharing this suggestion. It correlates with the information I have mentioned in the post. Next time I will try with chana dal also.

  5. Thanks for recipe. Havent had this in ages. My grandmother used to make for us because we liked to eat with Dhal instead of plain rice. Nice sweet spicy taste.

  6. Hello Gayathri
    Good job in describing the recipe in detail with pictures. It is very commonly cooked in rural areas of Indian Punjab and also seen it served as prasad in few Gurdwaras and langar . It doesn’t seems to be exclusively of Pakistani origin.3 stars

  7. Hi Dasanna,

    Your presentation of this recipe is very nice. But I don’t think this is this is unique to Pakistan/Punjab,
    We have very similar recipe in Kerala from ages. It is called sharkara payasam (jaggery rice kheer) or nei payasam (ghee rice kheer). It is not liquid like kheer, just a solid rice jaggery mix. Only difference is we don’t add peanuts or bayleaf. Instead we add ghee, dry ginger powder and cashew nuts and raisins fried in ghee. Sometimes we add coconut pieces fried in ghee as well.
    The nei payasam is traditionally served as prasadam in temples and the Aravana payasam from Sabarimala temple is a famous example.

    • hi gayathri, thanks for sharing this info. i was aware of the dal payasams but not of the payasams you have mentioned, when i wrote this post. of course now i know 🙂

  8. 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…

    • 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 🙂

  9. 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.

  10. 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.

  11. 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

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