Gud Ke Chawal (Jaggery Rice)
A traditional north indian sweet rice dish which is made during winter months using ingredient like jaggery, basmati rice, aromatic spices, ghee and nuts.
Ingredients
- ½ cup long grain basmati rice
- 4 cup water
- Pinch of salt
- 110 gm jaggery dont use powdered or grated jaggery
- 2 tablespoon water
- 2 tablespoon ghee
- 2 cloves
- 2 green cardamom
- ⅓ cup almonds
- ¼ cup golden raisins
- ⅓ cup sliced coconut
- Pinch grated nutmeg
Instructions
- Wash rice under a stream of water 2-3 times. Soak the rice for 20 minutes.
- Once the rice has soaked, set the 4 cups of water to boil in a large pot.
- Meanwhile, in a sauce pan, add the jaggery along with 2 tablespoon water and put on low stove to melt. The jaggery will melt in 5-7 minutes, just stir it once or twice to make sure that its not sticking to the bottom. Once melted, immediately take off the stove, dont let boil. Keep the syrup warm.
- To the boiling water, add pinch of salt and add the soaked rice (after discarding the water in which you soaked them). Stir the rice gently once or twice and on medium heat let the rice boil. We have to boil the rice till its 90% cooked. The rice variety I use takes about 8-10 minutes(time will vary depending on quality of your rice). To check the doneness of rice, take a grain and try to pinch it between your thumb and finger, it should not break easily rather spread and feel almost cooked.
- While the rice is boiling, in a wide pan, add the ghee and let it melt. Keep the stove on low and once the ghee has melted, add the bayleaf, clove and cardamoms to it. Saute the spices on low heat for 10-12 seconds taking care not to burn them.
- Add the coconut slices and almonds next and saute for 10-12 seconds taking care not to burn them. Carefully, add the warm jaggery syrup (it might splutter). Keep the stove on low so that syrup dosent boil.
- Strain the cooked rise using a sieve and immediately add to the pan. Using a spatula gently fold the rice with the syrup taking care not to break the rice. Add the raisins.
- Once all the rice is covered in syrup, cover the pan and let simmer for 20-25 minutes on low heat until all the syrup is absorbed. You will see that the bubbles will settle down and the rice will be shiny from ghee.
- Switch off the stove and let sit covered for 15 mins.Add a fresh grate of nutmeg(optional), fluff using a spatula or fork and serve warm. It tastes good with a dollop of creme fraiche.
Tried this recipe?Let us know how it was!