How to make Gur Ke Chawal - Jaggery makes this sweet rice more healthy.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Jaggery (gur) (गुड़), Rice (चावल)

Cuisine : Punjabi

Course : Rice

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Gur Ke Chawal

Gur Ke Chawal Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Gur Ke Chawal Recipe

  • Jaggery (gur) grated 1 cup

  • Rice soaked 1 1/2 cups

  • Ghee 2-3 tablespoons

  • Cinnamon 1 inch stick

  • Black cardamoms 3

  • Cloves 2-3

  • Cashewnuts finely chopped 4 tablespoons

  • Almonds finely chopped 2 tablespoons

  • Milk 1 1/2 cups

  • Saffron (kesar) a few strands


Step 1

Heat ghee in a non stick pan, add cinnamon, black cardamoms, black peppercorns, cloves, cashewnuts and almonds and saute till fragrant and lightly browned.

Step 2

Add jaggery, 1½ cups water, milk, saffron and bring the mixture to a boil, stirring continuously.

Step 3

Drain and add rice and mix well.Cook for 8-10 minutes. Reduce heat, cover and cook for 4-5 minutes or till the rice is cooked. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.