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Chef Priya
Priya's Kitchen Notes

Easy recipes, bold spices, and stories from my family kitchen.

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Sweet Jaggery Rice

Gur Chawal

(45 reviews)
"

Gur Chawal is one of those nostalgic dishes that transports me back to festive family gatherings. The aroma of spices mingling with sweet jaggery never fails to warm my heart.

"
Sweet Jaggery Rice
Prep time:10 mins
Cook time:30 mins
Total time:40 mins

Protein

5g

Carbs

65g

Fat

8g

Calories

340 kcal

Servings:
4
VegetarianGluten Free

Ingredients

basmati rice1 cup
(rinsed and soaked for 30 minutes)
water2 cups
jaggery1 cup
(grated or chopped)
ghee2 tbsp
(or unsalted butter)
saffron strandsa pinch
(soaked in 2 tbsp warm milk)
slivered almonds2 tbsp
(for garnish)
pistachios2 tbsp
(chopped, for garnish)

Spices

green cardamoms4
(lightly crushed)
cinnamon stick1 inch
cloves3

Directions

Cook the Rice

  1. In a deep saucepan, bring water to a boil. Add rice and cook until 70% cooked, about 10 minutes.
  2. Drain and set aside.

Prepare the Jaggery Syrup

  1. In the same saucepan, add ghee and heat over medium flame. Add crushed cardamoms, cinnamon, and cloves, and sauté for 1 minute until fragrant.
  2. Add jaggery and 1/4 cup of water. Stir until jaggery melts completely and forms a syrup.
Chef's tip: Ensure the jaggery is completely melted to avoid grainy texture in the rice.

Combine and Cook

  1. Add the partially cooked rice to the jaggery syrup, stirring gently to mix.
  2. Add saffron milk and stir to combine. Cover and cook on low heat for 10 minutes, letting the rice absorb the syrup and spices.
  3. Turn off the heat and allow the rice to sit covered for an additional 5 minutes to let the flavors meld.

Garnish and Serve

  1. Fluff the rice gently with a fork. Transfer to a serving dish.
  2. Garnish with slivered almonds and chopped pistachios. Serve warm.

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Behind the Recipe

Chef Priya in her kitchen

Hi! I'm Priya. I grew up in Delhi in a tiny kitchen filled with noise, spices, and stories. I learned to cook the way most of us do—by watching, tasting, and eventually doing. My mother never measured anything, but somehow every dish was perfect.

After I moved to the U.S., I found myself cooking the same dishes to feel close to home. Friends would ask for recipes, and I realized how unfamiliar Indian cooking still felt to many people here. That's what led me to start sharing—not just the food, but the how and why behind each step.

These recipes are rooted in tradition but shaped by life abroad. I try to keep things practical without losing what makes them special. If you've ever wanted to bring more Indian flavor into your kitchen, I hope this is a good place to start.