Jaggery Rice or Gudanna is a very rich and flavorful rice dessert that can be prepared in less than 30 minutes. A recipe that can be prepared throughout the year and is loved by those who have a sweet tooth 🙂 You can never go wrong with this delicious dish.
I hope you guys are enjoying the rice series as much as I am.
Gud means Jaggery or Palm Sugar and Anna means rice. This dish is also known by Nei payasam, Bellada Anna, Mudde Payasa, Kayanna or Coconut Jaggery Rice in South India.
As the name suggests jaggery is the main ingredient in the recipe. It is believed that d
This recipe was given to me by my mother-in-law. It is a no-fail recipe, plus super simple to make. Even if you are new to cooking you should try this out and I bet that it would turn out yummy 🙂
While you are here, don't forget to check out navratri recipes for 9 days vrat, bhog, prasad (naivedyam)
Ingredients for Jaggery Rice, Gur Ke Chawal, Jaggery Rice
1 cup Rice
1 cup Jaggery
1 cup Coconut
½ cup Water
4 tablespoon Ghee / Brown butter
¼ teaspoon Cardamom powder
2 tablespoon Cashews
2 tablespoon Almonds
2 tablespoon Raisins
How to make Gudanna, Jaggery Rice, Gur Ke Chawal
To prepare this dish, first, cook the rice using any method that you are comfortable with. While the rice is cooking you can prepare the jaggery syrup. To prepare the syrup, in a pan on medium-high heat, add jaggery and water just enough to cover the jaggery. Once the jaggery starts to melt switch the flame to medium or medium-low and stir till you get one string consistency.
For one string consistency, dip a wooden spoon in the syrup and lift out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and then touch your forefinger and thumb together and pull apart gently. You should see one string. If not, cook until you reach one string consistency.
Once the jaggery syrup is ready, add cooked rice, coconut, and ghee and keep stirring on medium to medium-low flame for about 10 to 15 minutes till it lumps up and ghee starts leaving the side of the pan. This should take about 10 to 15 minutes.
To this add in cardamom powder, and dry fruits and nuts of your choice roasted in ghee and you are done. Is this not simple?? It is!!
The rice, jaggery, and coconut are added in equal amounts (i.e. ratio 1 : 1 : 1). You can always vary the amount as per your taste. The color of the dish may vary depending on the jaggery used. I have used dry grated coconut. Traditionally fresh-grated coconut is used. You can use dry / fresh or even frozen coconut. The dish tastes great any way. To get the best result, be generous with the amount of ghee and dry fruits and nuts added to the recipe 🙂
Jaggery Rice | Gur Ke Chawal | Gudanna
- 1 cup Rice
- 1 cup Jaggery
- 1 cup Coconut
- ½ cup Water
- 4 tablespoon Ghee / Brown butter
- ¼ teaspoon Cardamom powder
- 2 tablespoon Cashews
- 2 tablespoon Almonds
- 2 tablespoon Raisins
- Cook the rice using any method that you are comfortable with (stove top / pressure cooker). Keep it aside.1 cup Rice
- While the rice is cooking, you can prepare the jaggery syrup. In a pan on medium heat, add jaggery and water. Once it dissolves completely, continue to simmer till you get one string consistency.1 cup Jaggery, ½ cup Water
- Add cooked rice (from Step 1), coconut, and 3 tablespoon ghee to the jaggery syrup, and cook on medium to medium-low flame, stirring frequently till the jaggery mixture lumps up and ghee separates. This may take 10-15 minutes.1 cup Coconut, 4 tablespoon Ghee
- In another pan on medium heat, add remaining 1 tablespoon of ghee and roast the nuts until golden brown. To this add raisins and switch off the flame.4 tablespoon Ghee, 2 tablespoon Cashews, 2 tablespoon Almonds, 2 tablespoon Raisins
- Add cardamom powder, roasted nuts and raisins to the jaggery rice and mix.
- Jaggery rice is ready. Serve and enjoy!
- Vary the quantity of dry fruits and nuts according to your liking.
- I have used dry coconut, but traditionally freshly grated coconut is used. Feel free to use dry, fresh or frozen coconut.
- Jaggery syrup: For one string consistency, dip a wooden spoon in the syrup and lift out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and then touch your forefinger and thumb together and pull apart gently. You should see one string. Cook until you see one string consistency.
- More the amount of ghee, better the taste.
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