Gur wale chawal
Gur wale chawal, from above
VegPunjab

Gur wale chawal

Basmati cooked in jaggery with ghee and dry fruit. Punjab's Lohri sweet rice.

45 minTime
5 gProtein each
mildSpice
Lohri rice1 chapter · 1 min read

Make it your way

Grandma's wayJaggery, ghee and fennel.
The original
482kcalsame
5 gproteinsame
3 gfibresame
45minutessame

Gur wale chawal as Punjabi homes make them.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Basmati rice1 cup, soaked
Jaggery¾ cup
Ghee3 tbsp
Whole spicescardamom, cloves
Fennel seeds1 tsp
Desiccated coconut (unsweetened shredded coconut)2 tbsp
Almonds10, slivered
Raisins1 tbsp
Water2 cups
Salta pinch

Method

4 steps
  1. 1Cook rice in water until 90 percent done and drain.
  2. 2Melt jaggery in a little water and strain.
  3. 3Fry spices and fennel in ghee; add rice and jaggery syrup; cook on low.
  4. 4Add dry fruits and coconut; rest covered.
Serve it like this

Serve warm in bowls with a spoon of ghee and dry fruits on top.

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Make it a meal

What goes with Gur wale chawal: a bread or rice, a side, something to drink and something sweet.

Bread or rice Makki ki roti40 min
With a main Sarson ka saag75 min
With a main Malai kofta60 min
On the side Baingan bharta40 min
To drink Masala chai10 min
Something sweet Til ladoo30 min
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