Wishing all my valued readers a wonderful New Year filled with peace, love, joy and lasting happiness. I know it has been three weeks since I posted any recipe on my blog. The unintentional break always made me feel guilty whenever I opened my browser. But here I am back with a special family recipe that we generally prepare in winters on occasions like Makar Sankranti.
Update January 11, 2023
Find this recipe in a video on YouTube
Makar Sankranti is celebrated as the festival of harvest in India. There is celestial and spiritual significance to it as well but I won’t go into any detail about those and talk only about food. Since December and January are the coldest months people feast upon foods which keep their body warm, such as Til (sesame) Gur (Jaggery), Mungfali (peanuts), and dishes made with rice, sugarcane juice and Jaggery.
Gur waale meethe chawal /Jaggery rice is an age old recipe, originating from rural Punjab. If you have never tasted this jaggery rice then you should try this, it is very pleasing in taste and simple to prepare as well. It is more or less cooked like pulao with whole spices, jaggery, dried fruits and nuts instead of vegetables and stock. The only thing you do different is to cook with little extra water on very low heat so that rice grains absorb the sweetness of Jaggery well. If you cannot source Jaggery you can still make this dish with maple syrup or brown sugar but then it won’t be Gur waale chawal, just plain sweet rice.
This jaggery sweetened rice is best eaten with some un-sweetened and un-whipped malai (heavy cream) on top and tastes better when re heated the next day! I even like with whipped thick yogurt which is not sour. Whichever way you choose to eat it, let it be a happy memory. Enjoy!
If you end up making this recipe, I would love to see it! Just take a photo and post it on your preferred Social Media and tag me. You can find me on Facebook, Instagram and Twitter.
What is Gur or jaggery?
Jaggery is completely unrefined sugar made from various sources like sugar cane juice, date or palm sap. Since sugarcane has always been a major crop in Punjab and Gur made from sugar cane juice is the most commonly used. It is prepared by boiling juice till it solidifies and then set into blocks. It has a wonderful, rich flavor, somewhere between molasses and caramel depending on the quality and season. Since it is rich in many vital vitamins and minerals, Jaggery boosts immunity, improves digestion, controls body temperature and helps treat flu-like symptoms.
Delicious make ahead dessert recipe made with rice, Jaggery, whole spices and nuts.
Ingredients
- 100 g (1/2 cup) rice
- 80 gm Jaggery, grated
- 1 cup +2 tbsp hot water (you need a little more water than cooking plain rice)
- 2 tbsp desi ghee or canola oil
- 1 tbsp, sliced dry coconut
- 1 tbsp slivered almonds
- 1 tbsp raisins
- 1/2 tsp black peppercorn
- 2 cloves
- 1 black cardamom, pounded
- 1/2" cinnamon
- 1 pinch salt
Instructions
- Add the Jaggery to the hot Water, mix well and allow it to dilute with the water.
- Rinse and soak rice for 15 minutes.
- Heat the ghee or oil in a thick bottom saucepan, add cinnamon, cloves, cardamom and black peppercorns.
- Saute for 1 minute. Add coconut, almonds and raisins. Stir until they are golden and the raisins are plump, just a few seconds.
- Add soaked rice without the water. Stir fry for about 1 minute
- Lastly add the Jaggery water (use a sieve and strain) and bring to a boil .
- Cover tightly, turn heat to very, very low, and simmer gently for 15 minutes or till the rice soak up all the liquid.
- Turn off the heat and let the rice rest for 10 minutes.
- Serve hot for dessert or breakfast with some lightly whipped cream on the side.
Blackswan
Wow, your post title got me real curious! Thanks for sharing, dear! xoxo
angiesrecipes
I love the aroma and taste of jaggery. However, I have never thought of using it in rice…so exotic and tasty!
angiesrecipes
p.s Just want you to know that I can pin your images again!
Emma - Bake Then Eat
What an interesting and no doubt flavourful dish.
Adina
It looks delicious, I would love to know how sweet it is. I have never seen jaggery, only read about it in cookbooks…
Balvinder
The sugarcane jaggery that I have used is really sweet but the taste is so different from sugar.
The Girl Next Door
I’m sure you must have heard of Sakkarai Pongal, the jaggery-sweetened rice dish that we Tamilians make on the occasion of Pongal. This sounds quite similar, though Sakkarai Pongal is quite a lot mushier than this.
I’ll definitely try out your recipe some time soon. I’m loving the look and sound of this Gur Waale Meethe Chawal. 🙂