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Jaggery Rice - Gur Wale Chawal-2

Easy Jaggery Rice in the Rice Cooker - Gur Wale Chawal

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
Calories 413kcal


  • 1 cup quality basmati rice 185-190 grams
  • 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
  • malai/cream or crème fraiche for serving (optional)
  • nuts such as cashews/slivered almonds or raisins for garnish (optional)


  • 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 2 cups of filtered water.
  • 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 until melted. When the jaggery has melted and no chunks remain, remove it from heat and set aside.
  • When the rice is about 3/4th done*, 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.


*My rice cooker generally takes about 50 minutes to completely cook the rice. After the steam starts to release from the rice cooker (about 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.


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