How to make Til Gur Ke Chawal -

Roasted sesame seeds and jaggery pounded together adds a flavour to the rice.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Sesame seeds (black) (काले तिल), Basmati rice (बासमती चावल)

Cuisine : Punjabi

Course : Rice

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Til Gur Ke Chawal

Til Gur Ke Chawal Recipe Card

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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 : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Til Gur Ke Chawal Recipe

  • Sesame seeds (black) 1 teaspoon

  • Basmati rice soaked 1 cup

  • Sesame seeds (til) 1 teaspoon

  • Jaggery (gur) grated 3 tablespoons

  • Ghee 3 tablespoons

  • Cashewnuts 10-15

  • Raisins 10-15

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Dry ginger powder (soonth) 1/2 teaspoon

  • Green cardamom powder 1/4 teaspoon

  • Salt 1/2 teaspoon

Method

Step 1

Heat ghee in a deep non-stick pan. Add black and white sesame seeds and sauté lightly.

Step 2

Slit the cashewnuts into half and add to the pan. Mix well. Add the raisins and sauté till lightly browned.

Step 3

Add rice and sauté lightly. Add 2 cups water and mix. Add jaggery, fennel powder, dried ginger powder, green cardamom powder and salt and mix well.

Step 4

When the water begins to a boil, reduce heat, cover the pan and cook till all the water has been absorbed and the rice is done.

Step 5

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 www.sanjeevkapoor.com 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.