Jaggery Rice Recipe – One-Pot Gur Ke Chawal
Is there something more incredible than jaggery rice? I guess no! This traditional gur ke chawal is made with fluffy rice, rich jaggery, and crunchy nuts, which transforms simple pantry ingredients into a sweet and satisfying treat you’ll ever try! Whether you’re preparing it for a festival, special occasion, or craving something sweet, this homemade one-pot jaggery rice recipe is the perfect choice!
Table Of Contents
About jaggery rice
Jaggery rice, also known as “gur ke chawal” or “gud wale chawal” in Hindi, is a North Indian staple, particularly enjoyed during festivals like Lohri and Makar Sankranti in Punjab, Haryana, Uttar Pradesh, and Delhi. However, this can also be enjoyed when anyone wants a nostalgic bowl of something!
My grandpa used to love this sweet rice recipe the most! He fasted every Sunday and ate a bowl of this with warm milk to break the fast. I am also familiar with that from there, now he is no more, but that memory is always close to my heart, when we shared this delicious gur ke chawal every Sunday evening! Although my mother mostly makes sweet rice with sugar, I feel jaggery rice gives a nostalgic feeling every time!
Homemade gur ke chawal consists of rice, jaggery, and nuts. Start by roasting nuts in ghee until golden, then add soaked rice and jaggery powder with some water, and cook until rich, soft, and fluffy. I will make this recipe in one go by cooking all ingredients together in a single pot.
However, there are other versions in which the jaggery syrup is made first, then added to the pre-boiled rice to sweeten it. It can be made in either a pot or a pressure cooker. If you want to make it in a pot, it takes longer than a pressure cooker, but for a quicker option, the pressure cooker method is the best and easier than anyone thinks.
If you want more one-pot savoury rice dishes, then explore:
Why you’ll love this recipe
» Made in one pot for easy cleanup.
» Sweetened with natural jaggery instead of refined sugar.
» Vegetarian, gluten-free, and family-friendly recipe.
» Ready with minimal preparation and effort.
» Using all the simple pantry ingredients.
» Perfect for festivals, celebrations, and special occasions.
Ingredients
Rice- I have used basmati rice, as it gives a fluffy texture. If you have other rice varieties, they also work well. But long-grained basmati is the best.
Jaggery- Whole jaggery and jaggery powder can both be used. I have used jaggery powder here, but if you have whole jaggery, crush it into a coarse texture before adding.
Nuts- Almonds, cashews, pistachios, dry coconut, and raisins are all used in my recipe. You can use whichever you have.
Cardamom- Two green cardamom pods are used while making jaggery rice for aroma.
Ghee- Homemade ghee is best to use for rich flavour; if you don’t have store-bought, work well.
Water is used to cook the jaggery rice.
How to make jaggery rice recipe
1. Take one cup of basmati rice and rinse it in clean water and soak for 20 minutes.
2. After 20 minutes, heat one tablespoon of homemade ghee in a pressure cooker on medium heat.
3. Now add almonds, cashews, pistachios, and dry coconut to the heated ghee, and roast all of them until light golden.
4. When they are golden, add raisins to the sauté.
5. After a few seconds, two green cardamoms are added.
6. Now add the soaked basmati rice to them.
7. Add 1 cup of jaggery powder. This quantity is enough to get them sweet, but if you are eating less sweet, add 1/2 cup of sugar.
8. Now pour 1.5 cups of water into them.
9. Mix all the ingredients well and close the cooker lid. Now cook on high heat for 1 whistle, after that turn off the flame.
10. When the pressure drops, open the lid and the rice is completely cooked.
11. Fluff gently and serve.
Serve this one pot jaggery rice with a glass of warm milk for a classic combination. You can also enjoy them alone, which tastes so good.
Besan ladoo, sabuadana kheer, and rice kheer are also great additions to your festival and celebrations.
Pro Tips
- Always soak the rice for some time before cooking.
- Use basmati rice for the best flavour.
- Avoid overroasting of nuts; roast them until they are golden, not brown.
- Fluff the rice gently with a fork to keep the grains separate.
- Allow the rice to rest for 5 minutes before serving, so it adjusts well.
Jaggery Rice Recipe – One-Pot Gur Ke Chawal
Ingredients
- 1 cup basmati rice
- 1½ cups water
- 1 cup jaggery powder
- 5-6 sliced almonds
- 5-6 sliced cashews
- 4-5 sliced pistachios
- 1 tbsp chopped dry coconut
- 1 tbsp raisins
- 2 green cardamom
- 1 tbsp ghee
Instructions
- Rinse the rice in water and soak for 20 minutes before cooking.
- After 20 minutes, heat ghee in a pressure cooker on low to medium heat.
- Add almonds, pistachios, cashews, and dry coconut. Roast all of them until golden.
- When they are golden, add raisins and saute for a minute.
- After that, add 2 cardamom pods and the soaked rice to them.
- Now add jaggery to it.
- Pour 1½ cups of water and mix all the ingredients well.
- Now close the cooker lid and cook for 1 whistle, after that turn off the flame.
- When the pressure drops, open the cooker lid, and the gud ke chawal is cooked.
- Fluff gently and serve with the warm milk.
