gur wale chawal (jaggery rice)
gur wale chawal is a traditional pakistani dessert made especially during winters.
Ingredients
1 cup = 200 ml
- 1 Cup Basmati rice
- 250 grams gur/jaggery
- 2 tbsp desi ghee
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2 Cloves
- 3 Green cardamoms
- 1 tbsp Fennel seeds
- 1/2 cup Milk
- 2 cup Water
- 1/2 cup Dry fruits of your choice (we added roughly chopped almonds, cashews and coconut)
- pinch of salt
Instructions
- Take a pressure cooker and add desi ghee, bay leaf, cinnamon, cloves, green cardamoms, almonds, cashews, raisins and coconut and saute for couple of seconds until dry fruits begin to change their colour.
- Add rice (washed and soaked for 20 minutes) and saute for a minutes only with light hands.
- Then add water, milk, jaggery (no need to crush), fennel seeds and salt.
- Close the lid of pressure cooker and let the rice cook up to 2 whistles on medium flame.
- Open the lid of cooker when pressure releases.
- Your gur wale chawal are ready. Enjoy.
Notes
- Prefer to get the organic jaggery which can be added directly. Otherwise generally jaggery has impurities which needs to be washed away by soaking the jaggery and then sieve the jaggery syrup.
- In case you are not sure your jaggery is free from impurities, then you should follow a little long process. Soak 250 gram of jaggery in 2 cups of hot water and when jaggery melts, sieve it and then use that jaggery syrup in place of water and jaggery pieces.