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Gud ke chawal

AI-drafted · awaiting admin review

Rice cooked with jaggery, ghee, fennel and dry fruits into a sweet dish for festivals and village feasts.

Region: HaryanaOccasion: Festivals, Makar Sankranti and family celebrationsTime: 40 minServes: 4Vegetarian

Ingredients

  • 1 cup rice, soaked 20 minutes
  • ¾ cup jaggery, grated
  • 3 tbsp desi ghee
  • 4 cloves and 3 green cardamoms
  • 1 tsp fennel seeds
  • 2 tbsp raisins
  • 2 tbsp chopped almonds
  • 2 tbsp grated dry coconut

Method

  1. Boil the rice in plenty of water until three-quarters done and drain.
  2. Melt the jaggery with ¼ cup water, strain and bring back to a boil.
  3. Heat the ghee and add cloves, cardamom and fennel, then the nuts, raisins and coconut.
  4. Add the rice and jaggery syrup and mix gently.
  5. Cover and cook on very low heat for 10–12 minutes until the rice has absorbed the syrup. Serve warm.

History

Haryana grows both rice and sugarcane, and sweet rice made with home-made jaggery is an old festive dish of its villages.

Significance

Gud ke chawal are served at festivals and family events, often with a spoon of extra ghee on top.

Sources