GUR WALAY CHAWAL
Description
Every grain tells a story! Dive into the nostalgia of Gur Waley Chaawal, a sweet rice dish that’s as comforting as a warm hug.Gur Waley Chaawal is a traditional South Asian delicacy that beautifully marries the nutty flavor of basmati rice with the rich sweetness of jaggery. This aromatic dish is infused with warm spices such as cardamom, cloves, and cinnamon, creating a delightful sensory experience. With the addition of crunchy almonds, peanuts, and coconut slices, every bite offers a perfect balance of textures and flavors. Gur Waley Chaawal is not just a dish; it's a nostalgic journey back to childhood memories and celebrations. This dish is sure to captivate your taste buds and warm your heart.
Ingredients
- 800 g Gur (Jaggery)
- 1 cup Water (for jaggery syrup)
- 1/2 cup Ghee (clarified butter)
- 4 pcs Green Cardamom, slightly crushed
- 1/2 tsp Fennel Seeds
- 1/4 cup Almonds, sliced or roughly chopped
- 1/4 cup Coconut Slices (fresh or dried)
- 1/4 cup Peanuts/Cashews (optional; roasted for extra flavor)
- 4 cups Rice (preferably basmati, soaked for at least 30 minutes)
- 4 pcs Cloves
- 1 pc Cinnamon Stick (about 2 inches)
- 2 pcs Star Anise
- A pinch of Salt (optional, to balance sweetness)
Instructions
- - Rinse the rice thoroughly under cold running water until the water runs clear. This helps remove excess starch, preventing the rice from becoming sticky.
- - Soak the rinsed rice in water for at least 30 minutes. This allows the grains to absorb some water and cook more evenly. After soaking, drain the rice and set it aside.
- - In a heavy-bottomed pot, heat ghee over medium heat until it melts and is hot but not smoking.
- - Add the fennel seeds and slightly crushed green cardamom pods to the hot ghee. Sauté them for about 20-30 seconds until they become fragrant, being careful not to let them burn.
- - Add the jaggery to the pot along with a measured amount of water. Stir the mixture continuously until the jaggery dissolves completely and forms a syrup. This process should take about 5-7 minutes. You can strain the syrup through a fine sieve if you want to remove any impurities.
- - Once the jaggery has melted into a syrup, add sliced almonds, coconut slices, and peanuts or cashews (if using) to the pot. Stir well to combine all the ingredients and allow them to simmer together for an additional 2-3 minutes. This step enhances the flavors of the nuts and coconut in the syrup. Then, turn off the heat.
- - In a separate large pot, bring water to a rolling boil. Once boiling, add whole spices such as cloves, cinnamon stick, and star anise to the water.
- - Add the soaked and drained rice to the boiling water. Cook the rice until it is about 95% done, which should take approximately 8-10 minutes. The rice should still have a slight bite to it, so be careful not to overcook it.
- - Once cooked, drain the rice and set it aside.
- - Carefully transfer the partially cooked rice into the pot containing the jaggery syrup. Gently mix the rice with the syrup, ensuring that each grain is coated without breaking the rice.
- - Cover the pot with a tight-fitting lid. For better steam retention, you can place a clean kitchen towel between the pot and the lid.
- - Reduce the heat to low-medium and let the rice steam in the jaggery syrup for about 15-20 minutes. This allows the rice to absorb the sweet flavors and finish cooking.
- - After steaming, turn off the heat and let the pot sit for an additional 5 minutes before removing the lid. This rest period helps the rice settle.
- - Gently fluff the rice with a fork or flat spoon to separate the grains and mix in any syrup that may have settled at the bottom of the pot.
- - Serve the Gur Waley Chaawal warm as a dessert or as a sweet side dish. It pairs wonderfully with savory dishes or can be enjoyed on its own.
Note
- Feel free to adjust the sweetness by using more or less jaggery based on your preference.
- You can also add other dried fruits, such as raisins or apricots, for extra flavor and texture.
- For a richer taste, consider toasting the nuts in ghee before adding them to the jaggery syrup.
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