Gur ke Chawal
A traditional Punjabi sweet rice dish made with fragrant basmati rice, rich jaggery, and aromatic whole spices. This comforting dessert is perfect for festive occasions or a cozy winter evening. Note: This recipe requires 30 minutes of passive soaking time for the rice.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Rice
- b.Rinse 1 cup of basmati rice under cold running water until the water runs clear. This removes excess starch.
- c.Soak the rinsed rice in ample water for 30 minutes. This step is crucial for long, fluffy grains.
- d.After 30 minutes, drain the rice completely in a colander and set aside.
- 2
Step 2
- a.Create the Jaggery Syrup
- b.In a small saucepan, combine 1 cup of grated jaggery and 1 cup of water.
- c.Heat over a medium flame, stirring continuously until the jaggery completely dissolves. This should take about 3-4 minutes.
- d.Turn off the heat. Strain the syrup through a fine-mesh sieve or cheesecloth into a bowl to remove any impurities. Set the clean syrup aside.
- 3
Step 3
- a.Sauté Aromatics and Nuts
- b.Heat 3 tbsp of ghee in a heavy-bottomed pot or pan over medium heat.
- c.Once the ghee is hot, add 4 cloves, 4 lightly crushed green cardamom pods, a 1-inch cinnamon stick, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
- d.Add 10 slivered almonds and 10 halved cashews. Fry for 1-2 minutes, stirring frequently, until they turn a light golden brown.
- e.Add 2 tbsp of raisins and 1 tsp of fennel seeds. Sauté for another 30 seconds until the raisins plump up.
- 4
Step 4
- a.Cook the Sweet Rice
- b.Add the drained basmati rice to the pot. Gently stir and sauté for 2 minutes, being careful not to break the delicate grains.
- c.Carefully pour in the prepared jaggery syrup and the remaining 1 cup of fresh water. Add a small pinch of salt to balance the sweetness.
- d.Stir gently to combine everything. Increase the heat and bring the mixture to a rolling boil.
- e.Once boiling, reduce the heat to the absolute lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid is absorbed and the rice is cooked through.
- 5
Step 5
- a.Rest and Serve
- b.Turn off the heat but do not open the lid. Let the rice rest, covered and undisturbed, for at least 10 minutes. This allows the grains to firm up and become fluffy.
- c.After resting, open the lid and gently fluff the rice with a fork to separate the grains.
- d.Serve Gur ke Chawal hot as a delicious dessert or a special festive meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use good quality, dark-colored jaggery for a richer flavor and color.
- 2Soaking the rice is non-negotiable for achieving long, separate, and perfectly cooked grains.
- 3Always use a heavy-bottomed pan to prevent the jaggery and rice from sticking and burning.
- 4Straining the jaggery syrup is a crucial step to ensure a smooth, grit-free final dish.
- 5Do not skip the 10-minute resting period; it's the secret to perfectly fluffy and non-sticky sweet rice.
- 6For an extra layer of flavor, add a few strands of saffron soaked in warm milk along with the jaggery syrup.
Adapt it for your goals.
Add Coconut
For a South Indian touch, add 2-3 tablespoons of freshly grated coconut or dry desiccated coconut along with the nuts.
Different NutsDifferent Nuts
Feel free to substitute almonds and cashews with pistachios or walnuts.
Pressure Cooker MethodPressure Cooker Method
Follow steps 1-3 in an open pressure cooker. For step 4, add the rice, jaggery syrup, and water. Close the lid and cook for 2 whistles on medium heat. Let the pressure release naturally before opening and fluffing.
Add Rose WaterAdd Rose Water
For a more floral aroma, add 1 teaspoon of rose water or a few drops of kewra essence after the rice is cooked, just before fluffing.
Why this is on our healthy list.
Provides Instant Energy
The combination of carbohydrates from basmati rice and simple sugars from jaggery offers a quick and effective source of energy, making it a satisfying and replenishing dessert.
Aids Digestion
This recipe includes ingredients like fennel seeds and ghee, which are known in Ayurveda to support digestion. Fennel seeds have carminative properties that can help reduce gas and bloating.
Jaggery's Nutritional Edge
Unlike refined white sugar which provides empty calories, jaggery is unrefined and retains trace minerals such as iron, magnesium, and potassium, which are beneficial for overall health.
Frequently asked questions
One serving of Gur ke Chawal contains approximately 310-350 calories. This is an estimate and can vary based on the exact ingredients used, such as the type of jaggery and the amount of ghee.