Jaggery Rice (Gur Walay Chawal)

Jaggery rice or gur walay chawal in Hindi is a traditional dish made in most part of India and neighboring countries. It is generally prepared at the end of winters when Hindu New Year is going to star near April. Sweetness of Jaggery with dry fruits gives it a very touchy flavor with rice.

A very down to earth Indian Cuisine, which give remembrance of Indian soil to those living outside. This one is for you bro..So let’s start the recipe yum.



Ingredients:

Rice (basmati or broken basmati)-2 cup

Jaggery (pounded)-1.5 cup

Whole Spices:

Star anise(chakri phool)-1

Black cardamom -1

Green cardamom-2

Cloves-2

Black peppercorn-4

Bay leaves-2

Dry nuts:

Cashew nuts-5

Almonds-5

Char magaz seeds (combination of four seeds I.e. pumpkin seeds,water melon seeds, musk melon seeds and cantaloupe seeds)-2 tsp

Raisins-5

Dry palm date (chuaara )-2.

Fennel seeds-1 tsp

Clarified butter-4 tbsp

Water-5 cup

Method:

Wash and soak rice in 2cup water for 1 hour.

Make a syrup of pounded Jaggery in 2 cup water.

Heat oil in pressure cooker, add fennel seeds and whole spices ,sauté for 2 minutes.

Add dry nuts one by one and fry for 1 minute.

Add rice and cook for 1 whistle. Open the lid , add Jaggery syrup and 1 cup water.



Now close the lid.Let it cook for 2 whistles.(Check out for water if seems less add 1 cup more to avoid burning of rice).

Open the lid and serve hot with sukhi aloo.

Serve-4. Cooking time-35 minutes