SHAHI GUR WALAY CHAWAL (ROYAL JAGGERY RICE)
Shahi Gur Walay Chawal (Royal Jaggery Rice) is a traditional dessert recipe of Pakistan during the winter season. It's a super easy and delicious.
The word “Shahi” translated as ‘royal’ is used because of the use of nuts and coconut slices. Mind you, this dessert is kind of a ‘poor mans’ dessert, made by farmers’ families after the harvesting of the sugarcane and then making of the jaggery, who cannot afford to buy expensive nuts. Shahi is colloquially used for a well-off person who can afford to buy the expensive nuts.
Gur Wale Chawal is such a delicacy that can bring you warmth packed in some indulgent flavours. You just need a couple of ingredients and this recipe will be ready in under and hour.
Make sure to strain the jaggery syrup to get rid of impurities. Do not omit the fennel seeds. Fennel seeds is the main flavouring spice in this dessert.
The rice gets the colour from the colour of the jaggery. Traditionally, this rice should have an earthlier brown colour.
SHAHI GUR WALAY CHAWAL (ROYAL JAGGERY RICE)
Shahi Gur Walay Chawal (Royal Jaggery Rice) is a traditional dessert recipe of Pakistan during the winter season. It's a super easy and delicious.
The word “Shahi” translated as ‘royal’ is used because of the use of nuts and coconut slices. Mind you, this dessert is kind of a ‘poor mans’ dessert, made by farmers’ families after the harvesting of the sugarcane and then making of the jaggery, who cannot afford to buy expensive nuts. Shahi is colloquially used for a well-off person who can afford to buy the expensive nuts.
Gur Wale Chawal is such a delicacy that can bring you warmth packed in some indulgent flavours. You just need a couple of ingredients and this recipe will be ready in under and hour.
Make sure to strain the jaggery syrup to get rid of impurities. Do not omit the fennel seeds. Fennel seeds is the main flavouring spice in this dessert.
The rice gets the colour from the colour of the jaggery. Traditionally, this rice should have an earthlier brown colour.
Open in Cookpad AppSteps
- 1
Wash and soak the rice for 20 minutes. Drain and set aside.
- 2
In a pot add 2 cups water and jaggery and simmer till jaggery is dissolved. Stain and set aside.
- 3
In another pot add enough water and bring to a boil.
- 4
Add cinnamon, star anis and rice. Mix and bring to a boil and cook till rice is 95% cooked. Strain and set aside.
- 5
Slightly crush the fennel, cloves and green cardamoms.
- 6
In a pot add ghee, reserve 1 tablespoon, and add cashew nuts. Roast for a minute and remove.
- 7
Add the fennel mixture. Allow to crackle for 20 seconds.
- 8
Switch off the flame, add the jaggery syrup.
- 9
Switch on the flame and add almonds, raisins and coconut slices, reserving some for garnish, bring to a boil.
- 10
Add the rice and mix gently on medium flame. Once bubble start forming, add some nuts and coconut slices, along with reserved ghee at different places on the rice, cover with a damp towel and cover the pot with lid. Steam the rice for 25 minutes on low flame.
- 11
Uncover, fluff rice and serve garnished with cashew nuts, almonds and coconut slices.
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