Gur Walay Chawal Recipe (Jaggery Rice)

Welcome to the gur walay chawal recipe by Ammi Jaan Kitchen, where we embark on yet another delightful culinary adventure. Today, we unveil our second featured recipe, the beloved Gur Walay Chawal, also known as Jaggery Rice. For those eager to explore a myriad of flavors and dishes, our Food Recipes category on the homepage is brimming with inspiration.

Gur Walay Chawal Recipe

This recipe is a symphony of flavors. Prepare to tantalize your taste buds with the following list of carefully selected ingredients.

Ingredients

• 1.5 kg Rice
• Water
• 500g Chunks of Gur (Jaggery)
• 2 Big Spoons of Oil
• A few Choti Ilachi (Cardamoms)
• Laung (Cloves, a few pieces)
• Half Coconut (cut into small pieces)
• A handful of Kishmish (Raisins)

Boiling the Rice

Begin by boiling water for the rice. In a separate bowl, rinse 1.5 kg of rice thoroughly and soak it in water. Once the water for boiling the rice is ready, add the soaked rice to it. Boil the rice until it’s perfectly cooked. Once done, strain the boiled rice, separating it from the water. Set aside.

Boiling the Gur

In the next step, take the 500g chunks of Gur (Jaggery) and boil them with a little water over medium heat. Continue boiling until the chunks of Gur melt completely, forming a smooth syrup-like consistency. If you like this recipe, you can also read our Chicken Tikka Masala Recipe too.

Infusing Flavors

Moving on with gur walay chawal recipe, it’s time to heat 2 big spoons of oil in a pan and add a few choti elaichi (cardamoms) and laung (cloves) (broken into small pieces). Once fragrant, add the melted Gur mixture from Step 2 to the pan. Stir well to combine. Then, add the boiled rice from step 1 to this mixture, ensuring it’s evenly coated with the flavorsome Gur syrup.

Enhancing with Goodness

To further elevate the dish, add small pieces of coconut and a handful of kishmish (raisins) to the mixture. Gently fold them in, allowing the flavors to meld together beautifully.

Serving with Love

Cover the pan and let the gur walay chawal simmer for 10 minutes on low heat, allowing the flavors to infuse further. Once ready, serve this delectable dish to your guests, showcasing the culinary prowess of Ammi Jaan and her Kitchen.

In conclusion, immerse yourself in the rich flavors and aromatic delights of this gur walay chawal recipe, a testament to the culinary excellence of Ammi Jaan Kitchen.