Easy Jaggery Rice- Gud Wale Chawal (Pressure Cooker)
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Easy Jaggery Rice- Gud Wale Chawal (Pressure Cooker)
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Jaggery Rice, or Gur Wale Chawal, or meethe chawal (also called Vella Sadam) is a classic Indian dessert that combines the natural sweetness of jaggery with aromatic basmati rice flavored with ghee, saffron, coconut flakes, fennel seeds, green cardamom, and turmeric powder. It is a perfect festive treat and a comfort dessert that gathers quickly.
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Ingredients
- 1.25 cup basmati rice
- 15-20 strands Kesar (Saffron)
- 2 tablespoon desi ghee
- 1 tablespoon milk for soaking Kesar
- 10 pieces coconut flakes I have used dry coconut
- 1 teaspoon Fennel Seeds(Saunf)
- ½ teaspoon Haldi powder (Turmeric)
- 1 piece cinnamon stick
- 2-3 pieces green cardamom
- 1 small bay leaf
- ½ cup jaggery adjust as per your taste
- 2.5 cups fresh water
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Instructions
- In a large bowl, add dry rice and rinse them well until the water runs clear. Soak rice for about 10-15 minutes. This may vary depending on the quality of the rice used. This helps in achieving fluffy and separate grains when cooked.
- While the rice is soaking, take a small bowl, add a pinch of saffron strands with milk, and let it steep for a few minutes. In a pressure cooker, heat ghee. Add fennel seeds and other spices. Add milk and saffron together. For this, very low heat is needed as the milk would splutter. Add jaggery and cook on slow flame. Jaggery chunks would gradually tend to melt to make jaggery syrup. This takes about 3-5 min. Don't overcook jaggery syrup.
- The ratio of rice to water is 1 cup rice and 2 cup water. Drain the soaked rice. Add drained rice to the cooked jaggery spices mixture and add 2 cups of water. Pressure cook on medium-high heat for two whistles and switch off the flame.
- Serve the hot and flavorful Jaggery Rice with some chopped coconut flakes and enjoy!
Notes
- Adjust the sweetness according to your preference by adding more or less jaggery. This sweet rice won't be very sweet and just mildly sweet.
- Make sure to cook on a slow flame throughout and don't overcook jaggery. The moment the chunks of jaggery melt, add drained rice and water.
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