Go Back
+ servings
Jaggery Rice - Gur Wale Chawal-2

Easy Jaggery Rice in the Rice Cooker - Gur Wale Chawal

Print Recipe
Jaggery Rice is a traditional South Asian recipe that sweetens rice with jaggery (or gur) for a deeply flavorful dessert. This recipe is gluten-free, easy to make, and yields perfect results. 
Course Dessert
Cuisine Indian, Pakistani
Diet Gluten Free, Halal, Kosher, Vegetarian
Keyword Jaggery Rice
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 413

Ingredients

  • 1 cup aged, long-grain basmati rice
  • 2 cups filtered water
  • 1.5 tbsp butter
  • 1 tbsp ghee
  • 5-6 green cardamom pods
  • 1 medium bay leaf
  • 185 grams jaggery (gur) broken up into chunks - See Note 1 on how to break
  • malai/cream or crème fraiche for serving (optional)
  • nuts such as cashews/slivered almonds or raisins for garnish (optional)

Instructions

  • Place rice in a medium-sized bowl and fill with water. Use your hand to swirl the rice around gently until the water becomes murky. Tip the bowl to take out the excess water and repeat until the water runs clear. Strain it and place it in a rice cooker with 1 3/4 cups of filtered water. Choose Normal (Regular/Sushi) Rice setting. 
  • Meanwhile, start the jaggery melting process. Heat a saucepan over medium heat and add butter, ghee, cardamom pods, and bay leaf. When the butter and ghee melt (be careful not to let it brown), add 1/3 cup of water and add the jaggery. Let it simmer while stirring to melt all the chunks. When the jaggery has melted and most of the water moisture has evaporated, remove it from heat and set aside.
  • When the rice is about 3/4th done and heavy steam starts escaping from the rice cooker (See Note 2), open the lid and add the jaggery syrup to the rice cooker. Stir carefully and close the rice cooker again, letting it finish cooking the rice.
  • After the rice has finished cooking, let the rice rest for 10 minutes before serving. If you feel that the jaggery still hasn't completely melted into the rice, close the lid and let it rest up to an hour. Serve with any garnishing of choice. I like to eat it plain with some crème (malai) on the side.

Notes

Note 1 - The fastest and easiest way I've found to break jaggery chunks is to place the chunk into a ziplock bag, take it outside, and beat it with a hammer. Great de-stresser too. :)
Note 2 - My rice cooker generally takes about 50 minutes to completely cook the rice. After the steam starts to release from the rice cooker (around halfway into cooking), I add in the jaggery. It is important to add the jaggery when the rice is still in the process of cooking. Minor variations in when you add it are totally fine and won't make or break the final product. 

Nutrition

Calories: 413kcal | Carbohydrates: 78g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 47mg | Potassium: 81mg | Fiber: 1g | Sugar: 40g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg