Jaggery Rice, or Gur Wale Chawal, or meethe chawal (also called Vella Sadam) is a classic Indian dessert that combines the natural sweetness of jaggery with aromatic basmati rice flavored with ghee, saffron, coconut flakes, fennel seeds, green cardamom, and turmeric powder. It is a perfect festive treat and a comfort dessert that gathers quickly.
While there are several Indian festivals when we can make Sweet Rice, I usually make them on Basant Panchami, a festival that marks the beginning of harvest and spring, the day of Maa Saraswati (goddess of wisdom and knowledge). On this day, we thank maa for giving us everything we have and pray for granting us Bal, Buddhi and Vidya.
I have a sweet tooth and sometimes I don't need special occasions and have them on a rainy day too. This recipe is a traditional Punjabi Recipe. Being a born Punjabi, I love Punjabi food, by default. This Jaggery Rice Recipe is made in ghee and I highly recommend using ghee for the best flavor.
One may boil the rice and then mix in the jaggery syrup and spices as well. I have not used refined sugar and hence the rice is mildly sweet. You may add more jaggery to adjust the taste.
This wonderful recipe of sweet rice dish is both comforting and indulgent. Top with chopped dry fruits or any nuts of your choice.
Other Indian Desserts (Jaggery Recipes): Jaggery Paratha Churma, Alsi Til Ladoo.
Find Easy Recipes: Pumpkin Muffins With Jaggery, Cilantro Lime Brown Rice.
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Why Would You Love This Recipe?
- Easy and flavorful recipe
- A Delicious Indian Sweet Dish.
- An easy way to use leftover rice
- Traditional Recipes of India.
- Gluten Free Recipe.
- Can be made vegan.
- Simple Ingredients from pantry
- Kids Friendly.
- The Best Sweet Jaggery Rice Recipe Ever!
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Ingredients
- Basmati Rice: White basmati rice works best for this recipe. It is the main ingredient. Basmati rice is preferred for its long grains and distinct aroma. I suggest using this variety. The same recipe can be made in brown rice if you want high fibre but the taste and soaking times would differ.
- Saffron: The addition of saffron adds a beautiful color and aroma to this rice dish. I have soaked saffron strands in milk for a few minutes. This is not a necessary step, though.
- Jaggery: The classic jaggery from a local Indian store works well. We call it here desi jaggery which is made from sugarcane juice. You may also use palm sugar, refined sugar, brown sugar, or jaggery powder (boora).
- Spices- I have used whole spices: bay leaf, cinnamon stick, green cardamon, and fennel seeds. I have used turmeric powder. Feel free to use cloves, cardamom powder or any other spice of your choice.
- Coconut Flakes: The coconut flakes add amazing texture and flavor to the rice. You may use fresh or dry coconut flakes or powdered coconut as well.
- Ghee: I love tempering rice dishes in Ghee. If you want a vegan swap, use any vegan cooking oil.
- Milk (Optional)- I used dairy milk to soak the saffron. It's an optional thing. You can add saffron strands directly or use vegan milk like coconut milk.
How To Make Jaggery Rice
Step 1 Prepping Rice
In a large bowl, add dry rice and rinse them well until the water runs clear. Soak rice for about 10-15 minutes. This may vary depending on the quality of the rice used.
This helps in achieving fluffy and separate grains when cooked.
Step 2. Temper Rice
While the rice is soaking, take a small bowl, add a pinch of saffron strands with milk, and let it steep for a few minutes. In a pressure cooker, heat ghee. Add fennel seeds and other spices. Add milk and saffron together. For this, very low heat is needed as the milk would splutter.
Add jaggery and cook on slow flame. Jaggery chunks would gradually tend to melt to make jaggery syrup. This takes about 3-5 min. Don't overcook jaggery syrup.
Step 3. Pressure Cook Rice
The ratio of rice to water is 1 cup rice and 2 cup water. Drain the soaked rice. Add drained rice to the cooked jaggery spices mixture and add 2 cups of water. Pressure cook on medium-high heat for two whistles and switch off the flame.
Step 4 Serve It
Serve the hot and flavorful Jaggery Rice with some chopped coconut flakes and enjoy!
Expert Tips
- Adjust the sweetness according to your preference by adding more or less jaggery. This sweet rice won't be very sweet and just mildly sweet.
- Make sure to cook on a slow flame throughout and don't overcook jaggery. The moment the chunks of jaggery melt, add drained rice and water.
Variations
- For a nutty crunch, add roasted nuts such as almonds, cashews, or pistachios to the rice before serving.
- For a richer texture, you can also add a splash of coconut milk to the cooked rice to make coconut rice.
Storage Suggestions
- Jaggery Rice can be stored in an airtight container in the refrigerator for up to 2-3 days or freeze them for about a week.
- Reheat the leftovers in a microwave or a pan with a splash of milk or water to restore moisture before serving.
Recipe FAQs
The exact origin of jaggery rice is not precisely documented, but it is believed to have originated in the Indian subcontinent, where jaggery has been used for centuries as a sweetening agent in various culinary preparations.
To make Pakistani-style gur rice, boil soaked basmati rice with cardamom and cloves until almost cooked. Meanwhile, melt jaggery in ghee to form a syrup. Pour the jaggery syrup over the rice, cook until fully done, and serve hot with fried nuts.
Stories From Kitchen
In India, different states celebrate this festival in different ways. We make variety of sweets generally in yellow color flavoured with saffron (Kesar) and wear yellow clothes, offer yellow flowers/fruits/ food to Maa Saraswati. Like in Punjab, Jaggery rice or gur chawal are made. In Bihar, kesari kheer is made. In Bengal, they make Boondi Laddo and Rice Khichdi. Belonging to a Punjabi family, I had sweet rice all my life and I just loved them. However, I never knew how to cook them until I got married. My mother-in-law taught me how to make these sweet rice and if you have read several posts made be me, by now you would be knowing that my mother-in-law was a wonderful cook.
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Easy Jaggery Rice- Gud Wale Chawal (Pressure Cooker)
Equipment
- 1 Large Bowl for washing and soaking rice
- 1 Pressure Cooker
Ingredients
- 1.25 cup Basmati Rice
- 15-20 strands Kesar (saffron)
- 2 tablespoon Desi Ghee
- 1 tablespoon Milk for soaking Kesar
- 10 pieces Coconut flakes I have used dry coconut
- 1 teaspoon Fennel Seeds(Saunf)
- ½ teaspoon Haldi powder (Turmeric)
- 1 piece Cinnamon stick
- 2-3 pieces green cardamom
- 1 small bay leaf
- ½ cup Jaggery adjust as per your taste
- 2.5 cups fresh water
Instructions
- In a large bowl, add dry rice and rinse them well until the water runs clear. Soak rice for about 10-15 minutes. This may vary depending on the quality of the rice used. This helps in achieving fluffy and separate grains when cooked.
- While the rice is soaking, take a small bowl, add a pinch of saffron strands with milk, and let it steep for a few minutes. In a pressure cooker, heat ghee. Add fennel seeds and other spices. Add milk and saffron together. For this, very low heat is needed as the milk would splutter. Add jaggery and cook on slow flame. Jaggery chunks would gradually tend to melt to make jaggery syrup. This takes about 3-5 min. Don't overcook jaggery syrup.
- The ratio of rice to water is 1 cup rice and 2 cup water. Drain the soaked rice. Add drained rice to the cooked jaggery spices mixture and add 2 cups of water. Pressure cook on medium-high heat for two whistles and switch off the flame.
- Serve the hot and flavorful Jaggery Rice with some chopped coconut flakes and enjoy!
Notes
Expert Tips
- Adjust the sweetness according to your preference by adding more or less jaggery. This sweet rice won't be very sweet and just mildly sweet.
- Make sure to cook on a slow flame throughout and don't overcook jaggery. The moment the chunks of jaggery melt, add drained rice and water.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 4 | |
| Amount per serving | |
| Calories | 315 |
| % Daily Value* | |
| Total Fat 14.3g | 18% |
| Saturated Fat 7.9g | 39% |
| Cholesterol 27mg | 9% |
| Sodium 17mg | 1% |
| Total Carbohydrate 42.9g | 16% |
| Dietary Fiber 2.1g | 8% |
| Total Sugars 4.6g | |
| Protein 4.2g | |
| Vitamin D 0mcg | 1% |
| Calcium 111mg | 9% |
| Iron 3mg | 14% |
| Potassium 200mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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