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Gur Chawal (Jaggery Rice) Recipe (with Video)

Intermediate, Asian, Wheat-free

Discover our Gur Chawal (Jaggery Rice) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 45min


- 2 lb Gur (Jaggery)
- 4 cups water
- 4 cups Rice
- 2 Star anise
- 1 cinnamon stick
- 4 Cardamom, cracked
- 2 tbsp Fennel seeds
- 0.5 cup ghee
- 3 tbsp Raisins
- 1 cup coconut
- 0.25 cup Almonds, sliced
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Preparation of Jaggery Syrup
1. Add jaggery (Gur) to a pot with water.
2. For faster cooking time, break your gur into smaller pieces.
3. Let it completely dissolve before straining so it takes out any sugarcane pieces that might have fallen in.
4. You should be left with 3 cups of syrup.
5. If you want the color of your rice to be darker, let the water evaporate at least 1/2 cup more.
Preparation of Rice
1. Wash rice and let them soak for 30-45 minutes before cooking.
2. Once you are ready to boil the rice, bring the water to a boil.
3. Add star anise and cinnamon stick.
4. Cook the rice until it breaks between your fingers and you can still feel it "al dente.
5. "Set it aside.
Final Cooking Process
1. In a large pot, add ghee and bring it to a simmer.
2. Add in the cracked cardamom and fennel seeds.
3. Sauté for a minute before adding in the coconut and raisins.
4. Repeat the process before adding in the jaggery syrup.
5. Bring it to a boil.
6. You should have enough liquid that gets absorbed by the rice.
7. Once most of the water is absorbed, add in the sliced almonds and put the lid on.
8. Let it simmer on low flame for 20-30 minutes.
9. Enjoy while hot!

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