If there’s one dish that captures the essence of desi comfort food with a sweet twist, it’s Gur keh Chawal.
This traditional South Asian dessert, made with jaggery and rice, is simplicity at its finest — and yet, so rich in flavour and nostalgia.
Whether it was made by your nani on a cold winter evening or served at home after Friday lunch, Gur keh Chawal has a way of warming both heart and soul.
Gur keh Chawal is a classic Punjabi sweet dish made by simmering partially cooked basmati rice in a luscious blend of melted jaggery, milk, and ghee. Infused with the aroma of green cardamom, fennel seeds, and a hint of coconut, this dish is topped with almonds for that perfect nutty bite. It’s the kind of recipe that feels both festive and familiar — perfect to enjoy with a cup of chai or as a comforting dessert after a hearty meal.
It’s naturally sweet, easy to make, and uses simple pantry staples — yet the flavours are anything but basic. This is real, soul-satisfying food straight from the heart of desi kitchens.
Gur keh Chawal (Jaggery Rice) – A Sweet Desi Classic
Ingredients:
1 cup gur (jaggery)
½ cup milk
3–4 tbsp asli ghee (pure clarified butter)
2–3 hari elaichi (green cardamom)
1 tbsp saunf (fennel seeds)
15–20 badam (peeled almonds)
¼ cup narial (grated coconut)
1 cup basmati chawal (soaked & ¾th boiled rice)
Instructions:
In a saucepan, combine jaggery and milk.
Cook until the jaggery melts.
Set aside. In a separate pot, heat ghee until melted.
Add cardamom and fennel seeds, sauté for a few seconds.
Stir in the almonds, followed by the coconut, and sauté for 1 minute.
Pour in the melted jaggery-milk mixture and stir well.
Add the parboiled rice, mix gently, and cook until the liquid is absorbed.
Cover and steam on low for 5 to 10 minutes. Serve warm & enjoy the sweet nostalgia!
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