- In a bowl or vessel, take 120 grams of jaggery (grated or powdered or whole jaggery). Then soak it in ¾ cup water for 30 to 45 minutes. If there are impurities, then filter the jaggery syrup using a fine mesh strainer and keep aside.
- I have used organic jaggery powder. Alternatively, whole jaggery can also be crumbled or chopped, but its a little tedious and slightly takes more time.
- Pick, clean and wash ¾ cup rice a couple of times in water. You can use basmati rice or any variety of long grained rice.
- Soak the rice for 15 to 20 minutes in water. Later drain all the water and set the rice aside.
- When the pressure settles down on its own in the cooker, then only open the cooker lid. The rice should be half cooked.
- Measure and keep all the remaining ingredients ready.
- In a stovetop pressure cooker add the soaked rice and ¾ cup water. Pressure cook for 2 to 3 minutes on medium to medium-high heat.
- Fluff the rice in the cooker itself. I have used a fork to fluff the rice but you can use a spoon as well.
- Add the jaggery water that was made earlier. Also add 1 to 2 tablespoons of ghee. You can also use oil instead of ghee.
- Stir and mix gently the jaggery water and ghee with the half-cooked rice.
- Now add 4 green cardamoms, 4 cloves and 1 tej patta (Indian bay leaf).
- Next add 15 to 20 raisins (kishmish) and 1 tablespoons of the roasted peanuts. You can add your choice of dry fruits and nuts.
- Stir and mix these ingredients gently with the rice mixture.
- . Now close the cooker with the lid and pressure cook again for 2 to 3 minutes on medium heat.
- When the pressure falls down on its own then only open the lid. You will get to smell the fragrant aroma of jaggery rice 🙂 in fact when pressure cooking, your whole kitchen will have the typical sweet aroma of jaggery.
- Garnish the cooked rice with dry fruits of your choice. It tastes nice even without garnishing.
- Serve jaggery chawal hot .
This Jaggery rice is a traditional Punjabi sweet rice dish made with jaggery (Indian unrefined cane sugar), rice and spices. There are some variations of jaggery rice in Indian cuisine and this recipe comes from Punjabi cuisine. A vegan and gluten-free rice dish that can be made for any festive
Jaggery chawal dessert
By Ilamnaz Khatoon
Jan, 8th
743
Servings
2 persons
Cook Time
40 minutes
Ingredients
9
- 11
Ingredients
- 120 gms Jaggery (gratted or whole powered)
- 3/4 cup rice
- 2tbsp ghee
- 15 - 20 raisins
- 10 cashew
- 10 almonds
- 1 tbsp chopped coconut and semicircle cut shaped.
- 4 cardomoms
- 4 cloves
- 1 bay leaf
- 1/2 cup peanut (optional)
Instructions
Notes/Tips
Use a good quality and fresh jaggery which is in its shelf life. Don’t use jaggery which has become rancid or has moulds or insects.
