Gud Chawal (Jaggery rice)

Gud Chawal (Jaggery rice)

A wintery delight, a recipe passed down by my mom. 
Also, a classic dish to enjoy on the night of Lohri.

Serves – 6 people, dessert servings
Total Time – 
40mins (20mins soaking time + 20 cooking time)


Basmati rice                 200gms
Gud (Jaggery)              200gms
Water                             400gms
Ghee                               2tbsp (25-30gms)

Spices –
Cinnamon                     1-inch piece
Cloves                           5 cloves
Green cardamom        5
Black pepper               5-6 pepper corns
Bay leaf                        1 leaf
Dry Fruits                     1/2 cup
(almond, cashew,
raisins, walnuts,
dry coconut sliced)


  1. Wash and soak the rice for 15-20mins.
  2. In the meantime, melt the jaggery in 200gms water, stirring continuously. Do not bring the water to a boil, else the jaggery can burn. Remove from the heat and keep aside. Sieve this jaggery syrup to remove any impurities.
  3. Heat the remaining water on the side as well to have it hot. 
  4. In a heavy bottom pan, heat the ghee and fry the dry fruits. Keep these aside on a plate with a paper towel, to allow the oil to drain.
  5. In the same ghee, add all your spices and fry for 30 seconds, till fragrant.
  6. Add the drained rice and roast it for 5 minutes. Add in the heated 200gms of water and bring it to a boil. Leave the rice to cook covered, on slow heat.
  7. Once the water dries off or the rice is half cooked, add the jaggery syrup you made and the fried dry fruits. Mix with a light hand (so as not to break the rice grains) and cook on slow heat, covered.
  8. Once all the water has dried off, and the rice is cooked, turn the rice with a light hand.
  9. Sprinkle with some sliced or grated coconut. Serve hot!

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