Jaggery Rice or Gur Wale Chawal

Jaggery Rice or Gur Wale Chawal

This dish is pretty common in all punjabi households. It is something that brings back the childhood memories when mobile and TV were scarcely available. The time was spent playing and eating together, sitting on floors of the kitchen.

When i was young it was a staple at our place. These used to be served in typical steel paati thali which we kids would rotate every now and then while relishing the gur chawal. Hence the dish is popularly referred to as ‘Ghumane wali plate mai gur ke chawal’ in our family.

Prep Time20 mins


  • 3/4 cup left over cooked plain rice
  • 1/2 cup gur or jaggery cut into pieces
  • 1/4 cup water
  • 1/2 tsp sauf
  • 1 tbsp dried shredded coconut
  • 2 tbsp khoya optional
  • 2.5 tsp ghee


  • In a pan, add 1 tsp ghee and let it melt,once melted add jaggery and water. Keep stirring on medium high flame till jaggery is completely melted. Keep aside.
  • In another pan, add 1 tsp ghee, add sauf and coconut to it. Stir for a few minutes. Chopped dry fruits can also be added at this stage. Stir for 2 minutes.
  • Now pour jaggery water to it and add rice as well.
  • Cook this till the rice take brown colour of jaggery and water is fully absorbed or it is reduced to 90 percent. Strain extra water after tasting the rice. If you cook longer then rice will be mushy as we are using left over cooked rice here.
  • Place these inside a round cookie cutter or in a bowl.
  • in the same pan take 1/2 tsp ghee ,let it melt. Add khoya and 1 tsp powdered sugar. Just keep flame on low and stir well for 3-4 minutes till mawa is warm/ slightly melted and sugar dissolved
  • Using spoon, spread this mawa/ Khoya on top of gur rice, sprinkle coconut on top and serve.


You can skip mawa dressing on top. These taste good as it is.
Adjust the quanity of gur as per the level of sweetness desired. The dish is pretty much forgiving in that way.

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