Gurr Walay Chawal: A Sweet Dish from Punjab, Pakistan

What is Gurr Walay Chawal?

Gurr Walay Chawal is a cherished dessert originating from the vibrant culinary traditions of Punjab, Pakistan. This delightful dish features basmati rice cooked to perfection and infused with the rich, caramel-like flavor of jaggery, known locally as gurr. The result is a visually appealing dish with a light brown hue and a satisfyingly sweet taste that can even be enjoyed as a comforting main course.

How It's Made

Ingredients You Need:

1. Basmati Rice: 1 cup (you can use sella rice as well)
2. Jaggery (Gurr): 1 cup, grated or chopped
3. Water: 3 cups
4. Ghee (Clarified Butter): 1/4 cup
5. Green Cardamom Pods: 4-5, crushed
6. Mixed Nuts (like almonds, cashews, pistachios): 1/4 cup, chopped
7. Raisins: 1/4 cup (optional)
8. Saffron Strands: A pinch (optional)
9. Salt: A pinch

How to Make It:

Prepare the Rice: Wash and soak 1 cup of basmati rice in water for 30 minutes. Then, drain the water.

Cook the Rice: Boil 3 cups of water in a pot. Add the soaked rice and a pinch of salt. Cook until the rice is almost done (about 70-80% cooked). Drain and set aside.

Make the Jaggery Syrup: In another pan, melt 1 cup of jaggery with 1/4 cup of ghee over medium heat. Add crushed green cardamom pods for a nice smell. Stir until the jaggery melts and becomes syrupy.

Mix Everything Together: Reduce the heat and carefully add the cooked rice to the jaggery syrup. Mix gently until the rice is coated with the syrup. Cook for another 5-7 minutes on low heat to blend the flavors.

Add Nuts and Raisins: If you like, add chopped nuts and raisins to the rice mixture. Stir gently.

Optional Touch: You can add a pinch of saffron soaked in warm milk for a richer color and flavor.

Instructions:

1. Prepare the Rice:

   • Wash 1 cup of Basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Drain and set aside.

2. Make the Jaggery Syrup:

   • In a pan, heat 1/4 cup of ghee over medium heat. Add crushed green cardamom pods and sauté for a minute until fragrant.
   • Add 1 cup of grated or chopped jaggery to the pan. Stir continuously until the jaggery melts and forms a syrupy consistency. This may take about 5-7 minutes. Be careful not to burn the jaggery.

3. Cook the Rice:

   • In a separate large pot, bring 3 cups of water to a boil. Add the soaked and drained rice along with a pinch of salt. Cook the rice until it's almost done, about 70-80% cooked. Drain any excess water from the rice.

4. Combine Rice and Jaggery Syrup:

   • Lower the heat under the pan with the jaggery syrup. Carefully add the partially cooked rice to the syrup. Gently mix the rice and syrup together until the rice is well coated. Cook for another 5-7 minutes on low heat, stirring gently, to allow the flavors to meld.

5. Add Nuts and Raisins:

   • Optionally, add 1/4 cup of chopped mixed nuts and 1/4 cup of raisins to the rice mixture. Stir gently to distribute evenly.

6. Optional Enhancement with Saffron:

   • If desired, soak a pinch of saffron strands in a tablespoon of warm milk for a few minutes. Drizzle the saffron-infused milk over the rice for added color and flavor.

7. Serve:

• Transfer the Gurr Walay Chawal to a serving dish. It can be served warm or at room temperature.
• For an extra indulgence, drizzle a little melted butter over the rice just before serving.

Serving Gurr Walay Chawal

Transfer the Gurr Walay Chawal to a serving dish. It is best served warm or at room temperature. When serving, drizzle some melted butter over the rice for extra flavor. This dish can be enjoyed as a dessert after a meal or savor it by itself as a special treat.

Sweet Jaggery Rice, a must try

Gurr Walay Chawal is a beloved dessert in Punjab, Pakistan, enjoyed during festivals and celebrations. Its sweet taste and light brown texture make it a delightful dish for sharing with family and friends. With simple ingredients and easy steps, you can create this traditional dish at home and experience its cultural richness firsthand.