Jaggery Rice | Gur Ke Chawal | Gudanna

jaggery rice, gudanna, gur wale chawal, south indian sweet rice, 9 days of navratri recipes #vrat

5 from 2 votes

Jaggery Rice | Gur Ke Chawal | Gudanna

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.

Prep Time5

Cook Time25

Total Time30

Course: Desserts, sweets

Cuisine: Karnataka, north indian, punjabi, South Indian

Diet: Vegetarian

Servings: people

Calories: 441kcal

Author: Kushi

Ingredients

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

Instructions

Step 1

Cook the rice using any method that you are comfortable with (stove top / pressure cooker). Keep it aside.
1 cup Rice

Step 2

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

Step 3

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

Step 4

Add cardamom powder, roasted nuts and raisins to the jaggery rice and mix.
Jaggery rice is ready. Serve and enjoy!

Notes

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.

Nutrition