Rice Dishes

Gud Ke Chawal (Jaggery Rice)

Jaggery sweetened rice perfumed with spices. A traditional north indian rice dish which is made during winter months. Though I like to consume jaggery all year round, but growing up it was mostly available during colder months- jaggery is a powerhouse of nutrients particularly iron and keeps the body warm during winters.

I wasn’t too fond of these sweet rice growing up. It was a bit naive of me but as I grew up I started to appreciate these traditional and unique recipes more and more. There is a specific reason behind the selection of spices and the addition of sweetners as per the season. When done right, a warm bowl of jaggery rice is soul satisfying. Being refined sugar free and also not being overly sweet, my recipe will not leave you feeling guilty of sugar overload.

The recipe is very simple and uses 4-5 basic ingredients which you can find in your pantry. Rice, Jaggery, ghee, spices and nuts of your choice is all you need. The only tricky part is to make sure that the rice remains soft after cooking in jaggery syrup. For that, don’t overcook the syrup. The syrup is ready when the jaggery melts, immediately take it off the stove, we dont want any string consistency or anything. Secondly add the boiled rice while its still hot to the syrup. If the rice gets cold they won’t cook properly and will become hard.

These rice taste much better after resting for a bit and they taste better the next day so do plan a bit of leftovers(you can double the recipe if you wish).

Recipe

Ingredients (Serves 2-3)

  • 1/2 cup long grain basmati rice
  • 4 cups water
  • Pinch of salt
  • 110 gms jaggery (dont use powdered or grated jaggery)
  • 2 tbsp water
  • 2 tbsp ghee
  • 1 bay leaf
  • 3 cloves
  • 5 green cardamom pods
  • 1/3 cup almonds
  • 1/4 cup golden raisins
  • 1/3 cup sliced coconut (use any nuts of choice)
  • Pinch of grated nutmeg(optional)

Method

Wash rice under a stream of water 2-3 times. Soak the rice for 25 minutes.

Once the rice has soaked, set the 4 cups of water to boil in a large pot.

Meanwhile, in a sauce pan, add the jaggery along with 2 tbsp water and put on low stove to melt. The jaggery will melt in 5-7 minutes, just stir it once or twice to make sure that its not sticking to the bottom. Once melted, immediately take off the stove, dont let boil. Keep the syrup warm.

To the boiling water, add pinch of salt and add the soaked rice (after discarding the water in which you soaked them). Stir the rice gently once or twice and on medium heat let the rice boil. We have to boil the rice till its 90% cooked. The rice variety I use takes about 8-10 minutes(time will vary depending on quality of your rice). To check the doneness of rice, take a grain and try to pinch it between your thumb and finger, it should not break easily rather spread and feel almost cooked.

While the rice is boiling, in a wide pan, add the ghee and let it melt. Keep the stove on low and once the ghee has melted, add the bayleaf, clove and cardamoms to it. Saute the spices on low heat for 30 seconds taking care not to burn them.Add the coconut slices, almonds and raisins next and saute for 30 seconds taking care not to burn them. Carefully, add the warm jaggery syrup (it might splutter). Keep the stove on low so that syrup dosent boil.

Strain the cooked rise using a sieve and immediately add to the pan. Using a spatula gently fold the rice with the syrup taking care not to break the rice. Once all the rice is covered in syrup, cover the pan and let simmer for 20-25 minutes on low heat until all the syrup is absorbed. You will see that the bubbles will settle down and the rice will be shiny from ghee. Switch off the stove and let the rice sit covered for 15 mins.

Add a fresh grate of nutmeg(optional), fluff using a spatula or fork and serve warm. It taste good with a dollop of creme fraiche 🙂

Enjoy!

Pickles/Condiments/Spice Powders

Aam ki Launji – Green Mango Chutney with Jaggery & Nigella Seeds

 

Printable Recipe

Ingredients:- [Makes approx 3.5 cups of chutney]

  • 3 cups chopped green mango [from 2 large mangoes,raw & sour]
  • 1 tbsp mustard/sesame oil
  • 1/2 tsp Nigella seeds[kalaunji]
  • 1/4 tsp fenugreek seeds [methi dana]
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1/2 tsp roasted cumin seeds powder
  • 1/2 tsp turmeric powder
  • 1 tbsp red chilli flakes [adjust to taste]
  • 1 tsp black salt/kala namak [substitute with normal salt/adjust to taste]
  • 6 tbsp of jaggery

Method:-
  • If using a jaggery slab, with the help of  a sharp knife cut it into small pieces.Set aside.
  • In a heavy bottomed pot, heat the oil on medium heat.If using mustard oil- heat it to smoking point to do away the raw smell.
  • Once heated, add the Nigella, fenugreek, cumin & fennel seeds to the pot.Wait till they crackle & you smell the aroma.About 30 seconds.
  • Next add the turmeric powder and red chilli flakes to the pot.Cook for another 30 seconds.TIP:Whenever adding turmeric powder to hot oil, keep a watch because it burns easily.
  • Add the chopped green mangoes to the pot and stir on medium heat to combine well with the other ingredients.Stir for about 2-3 minutes on medium heat.
  • Next, cover the pot with a lid, reduce the heat to low and let the mangoes cook till they are 90% cooked but not mushy.About 15-20 minutes.Again note that this cooking time will depend on how thick you have cut the mangoes.
  • Add the  jaggery to the pot next and combine gently with mangoes.You will see that as the jaggery will cook, it will release water.Do not worry.Everything is as per plan.

  • Cover the pot again and cook on low heat for another 7-10 minutes until the jaggery has completely melted and mangoes are cooked thoroughly. At this point add the black salt and roasted cumin powder and stir well.
  • Remove from heat.If you want, you can crush the cooked mangoes slightly using a masher.
  • As the chuntey will cool, it will become more and more thick so don’t worry if you feel that its is watery when hot.
  • Once the chutney has cooled, transfer to dry, air tight jars and keep refrigerated for up to 5 days.
Enjoy & Thanks for Stopping by!