Jaggery Rice / Gur Wale Chawal
This fragrant, delicate rice dessert is a family specialty that brings me so much joy to recreate. Jaggery Rice is a Lohri tradition in our household and blessedly comforting in winter nights.
Servings: 6 servings
Calories: 258kcal
Ingredients
- 1 cup Rice
- 2 cups Water
- 3/4 cup Jaggery Powder
- 1.5 tbsp Ghee
- 4 Cloves
- 2 small Dried bay leaves
- 1 stick Cinnamon
- 1 tsp Fennel seeds/ Saunf
- 1 tsp Cardamom powder
- Almonds, Cashews, Varq (silver leaf) Garnish
Instructions
- Make the jaggery syrup - heat the jaggery and cardamom powder in 1/4 cup water. Let it come to a gentle boil. Make sure the jaggery powder is completely dissolved. Keep aside.
- Wash the rice well and soak it for 30 minutes. Drain the rice.
- Heat ghee in a thick bottomed pan. Add the cloves, cinnamon stick, bay leaves, and fennel seeds. As soon as they start spluttering, add the drained rice. Add 2 cups of water. Let it come to a boil, then lower the heat and cover the pan.
- When the rice is 3/4 of the way done, open the lid, pour in the jaggery syrup. Put the lid back on and let the rice cook on low heat.
- Fluff the rice gently with a fork. Garnish with almonds, cashews, and some varq ( silver leaf).
Nutrition
Serving: 1 Serving | Calories: 258kcal | Carbohydrates: 52g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 49mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg