Jaggery rice, also known as Gur ke chawal is a traditional dish relished in Northern India on the occasion of Makar Sankranti, the famous harvest festival. The day marks the arrival of spring and so is associated with relishing sweet desserts. You won’t believe me but the best thing about this lip-smacking recipe is that it requires just two major ingredients and two simple steps. Yes, this easy!
So before you gear up to cook it for yourself let me take you through the complete recipe of this aromatic rice dessert –
Rice (raw, washed and soaked) – 1 cup
Jaggery or gur – ½ cup (according to your taste)
Ghee or clarified butter – 1 Tbsp
Cloves – 2 or 3
Green cardamom – 2 or Cardamom powder – a pinch
Bay Leaf or Tej Patta – 1
Nuts, raisins etc for garnish
- First wash the rice and soak them in water for about an hour
- Put jaggery (gur) in warm water until it gets dissolved completely, strain it through a sieve and keep aside
- Melt some ghee in a pressure cooker on medium heat and put 2-3 cloves, 2 cardamoms and a bay leaf
- Now add soaked rice and strained jaggery water, fill up the pressure cooker with water until rice gets soaked up to ¾ th level. Put on the lid and cook for 6 to 8 minutes or till rice is cooked.
- Wait for the cooker to release pressure, once done fluff it with a fork. As soon as you open the lid you will notice the earthy aroma of jaggery filling up the whole kitchen and color of rice changed to light brownish.
- Garnish it with nuts and serve hot.
Would love to know if you made it for yourself and your take on this recipe. Do share your recipe pictures and tips in the comments below. Till then, Happy Snacking!