Jaggery and Carrot Rice (Gur Walay Chawal)
There are some of my favourite winter recipes that are rotated as a part of my weekly dessert menu. One of them is Gajar Ka Halwa and the second one is Jaggery and Carrot Rice aka Gur Walay Chawal. Sweetened with jaggery and studded with nuts and dried fruit this rustic Punjabi dish is my go to dessert throughout the cold winter months.
Spring is just around the corner so this is a farewell post for winter dessert recipe. I had carrot and jaggery rice for the first time at my friend's house. My mother never made Gur Walay Chawal so I had to ask dear friend for the recipe, Unlike some people who don't want to share their recipes with anyone, she gladly passed the recipe over to me.
Wholesome and decadent Carrot and Jaggery rice is infused with jaggery(gur) and fragrant spices. Carrots add an interesting element of flavour and colour to the gur walay chawal
Prep Time:10 minutes☻ Cooking Time: 1 hr☻ Serves:8☻ Cuisine: Pakistani Dessert
|ghee or vegetable oil||3 tbsp|
|green cardamom split open||1 tsp|
|fennel seeds||1 tsp|
|grated nutmeg||1/4 tsp|
|rose water (optional)||few drops|
|almond slivers, coconut flakes, raisins||as needed|
To 3 tbsp of oil add cloves, fennel, nutmeg and cardamom. Cook till the spices release their aroma.
Add about 1 liter of water and gur pieces as soon s the spices release their aroma. The jaggery, water and spice mixture should be cooked until a thick syrup is formed.
As the rice cooks in the gur syrup it will get drier, absorbing all the flavours of the jaggery and spice
syrup. Now add the cooked carrots and mix.