This post is also available in: हिन्दी (Hindi)
Gud ke chawal or sweet rice is mostly made in the winter months as Jaggerry provides heat to the body. A number of dry fruits are added as those also give us energy. It is a very traditional Sindhi / Punjabi, authentic recipe that is also served as Prasad.
Adjust the amount of jaggery as per your sweet tooth. Though i like it mild sweet with lots of ghee on it.
Saffron add a rich aroma to this recipe. If you don’t have saffron, you can add cardamom powder.
Basmati rice will do the justice with this recipe but if you have taken a healthy road 🙂 then you can use brown rice as well.
Sweet Rice ( Gud ke Chawal )
- Basmati rice 250 grams
- Grated jaggery 125 grams
- Sugar 60 grams
- Water 700 to 750 ml
- Saffron strands a few
- Desi ghee 4 tablespoons
- Salt 2 pinches
- Fennel seeds ½ teaspoon
- Black currants 12
- Almonds 12
- Cashewnuts 12
- Pieces of dry coconut 10
- Milk 2 tablespoon
- 2 tablespoon sugar for giving caramelization effect
Wash and soak the rice for 1 hour.
Warm the milk and soak saffron strands in it.
Cut the almonds and cashews lengthwise into halves.
In a thick bottom pan, Take 2 tablespoon ghee and heat it on low flame.
Add the almonds, cashews, dry coconut and stir fry till golden brown. Remove and keep aside.
Add 1 tablespoon ghee in the same pan on low flame for 1 minute.
Add the fennel seeds and let splutter. Add the jaggery, sugar, blackcurrants and water.
Let it come to a boil. In about two minutes, the jaggery, sugar will melt.
Add the salt and rice and let cook for few minutes.
Add the saffron-milk and then let it boil on full flame till almost cooked.
This will take about 20-25 minutes, depending on the rice type, age etc.
When the rice is almost cooked, add two tablespoon sugar and cover with a very heavy lid and keep the flame low.
After 5 minutes, shut off the gas. Let it stand covered for 10 minutes.
Open the lid and Gently toss the grains so as to separate them.
Lastly add the fried almonds, coconut and cashewnuts