Gur ke Chawal
Fragrant sweet rice made with jaggery, ghee, and warm spices, Gur ke Chawal is a simple North Indian favorite often cooked for festive meals. Each grain stays separate while soaking up deep caramel notes from melted gur.
For 4 servings
- prep · ~20 min
Soak the rice and prepare the jaggery.
1.Wash the basmati rice until the water runs mostly clear.2.Soak the rice in water for 20 minutes, then drain well.3.Grate the jaggery so it melts quickly and evenly. - saute · ~3 min
Fry the nuts and whole spices in ghee.
1.Heat ghee in a heavy pan over medium heat.2.Add cashews and raisins and cook until the cashews turn light golden and the raisins plump up.3.Add green cardamom, cloves, bay leaf, and fennel seeds and cook for 20 to 30 seconds until fragrant.TIPKeep the heat medium-low so the spices bloom gently and the nuts do not burn. - saute · ~2 min
Coat the rice in the ghee.
Add the drained rice to the pan and gently stir for 1 to 2 minutes so the grains are glossy and lightly coated with ghee.
- boil · ~12 min
Cook the rice in water.
Pour in the water and bring it to a boil over medium-high heat. Once boiling, lower the heat, cover the pan, and cook until the rice is just tender and the water is absorbed.
TIPDo not stir too much once the water is added, or the grains may break. - mix · ~3 min
Fold in the jaggery.
Turn the heat to low and add the grated jaggery. Gently fold until the jaggery melts and starts coating the rice evenly.
TIPAdd jaggery only after the rice is cooked, or the sugar can toughen the grains and slow cooking. - simmer · ~6 min
Cook on low until the rice turns glossy.
Cover the pan and cook on very low heat for 5 to 7 minutes, just until the jaggery syrup is absorbed and the rice looks shiny and separate.
- rest · ~5 min
Let the rice rest off the heat.
- serve
Serve Gur ke Chawal warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Drain the soaked basmati thoroughly before adding it to ghee, or the rice can turn sticky instead of separate.
- 2Toast the cashews only to light golden; they continue to darken in the hot ghee after you lower the heat.
- 3Cook the rice until just tender before adding jaggery, because gur added too early can keep the grains from softening properly.
- 4Use very low heat after folding in jaggery so it melts into a glaze rather than turning the bottom layer syrupy or scorched.
- 5Rest the rice for 5 minutes off the heat, then fluff gently with a fork to keep the grains long and glossy.
- 6If your jaggery has impurities, melt it separately with a spoonful of water and strain before mixing into the cooked rice.
- 7Store leftovers chilled and reheat covered with a teaspoon of water or ghee so the sweet coating loosens without drying out.
Adapt it for your goals.
Festive-rich
Add a few saffron strands soaked in warm water and extra nuts for a more celebratory version with deeper aroma.
coconutCoconut
Mix in a few tablespoons of fresh or desiccated coconut near the end for a sweeter, more textured take.
lighter sweetLighter-sweet
Reduce the jaggery slightly if you want the spice and basmati fragrance to stand out more than the sweetness.
nut freeNut-free
Skip the cashews and use only raisins if serving someone with nut sensitivity while keeping the dish traditional and simple.
Why this is on our healthy list.
Digestive Warm Spices
Fennel, cardamom, cloves, and bay leaf add aroma while bringing traditional digestive spice notes to this sweet rice.
Energy-Providing Dish
Basmati rice and jaggery make this a comforting, quick-energy festive preparation, especially useful for celebratory meals.
Nuts and Dried Fruit Goodness
Cashews and raisins add texture along with naturally occurring minerals and a little richness beyond the sweetened rice.
Frequently asked questions
Usually the rice had too much water, was not drained well after soaking, or was stirred too much after boiling. Use gentle folding and stop cooking when the grains are just tender.
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