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Jaggery Rice (Gur Rice/ Gur Walay Chawal)
Prep Time
20 mins
Cook Time
30 mins

A flavorful and fragrant rice dessert which require few ingredients to tantalize your taste buds.

Course: Dessert
Cuisine: Pakistani
Keyword: Gluten free, Gur Rice, Gur walay chawal, Jaggery Rice
Author: Heenie
  • 350 gm gur/ jaggery, broken in to smaller pieces I used gur that has nuts added
  • ¼ cup water
  • 350 gm long grain basmati rice, soaked for about 15 minutes
  • ¼-⅓ cup desi ghee or ghee or cooking oil
  • 3 pods green cardamoms, slightly crushed
  1. In a small, heavy bottom sauce pan or pot, combine gur/jaggery with water. Do not stir.

  2. Cover and place on stove over low flame.

  3. Let jaggery/gur melt. Do not stir just sway the pot. About 5-7 minutes depending on the quality and size of gur pieces.

  4. In a medium pot boil roughly one litre of water.

  5. Add soaked rice when water boils and let rice par boil. Make sure rice isn't fully cooked.

  6. Strain rice and let water drain.

  7. Clean the pot in which rice are boiled, add desi ghee and place over medium flame.

  8. Add in crushed cardamoms and saute for about 10-15 seconds or till fragrant.

  9. Carefully pour in the melted jaggery/gur.

  10. Bring to a gentle boil and add in strained rice.

  11. Give it a good stir and cook for about a minute over medium flame to bring everything to a boiling point.

  12. Cover the pot and lower the flame to simmer.

  13. Let simmer for about 15-20 minutes or until all the moisture is absorbed and rice are fully cooked.

  14. Serve warm with thick cream.

Recipe Notes

I used gur with nuts but plain gur can also be used. 

Good quality gur and rice are essential for good taste.

Cooking time may vary depending on the rice type.

Once done, rice should be fully cooked and there should be no moisture. If rice seem wet, stir, cover the pot and simmer for few more minutes.