Gurr Walay Chawal (Jaggery Rice) is an homage to my childhood,it is one of my favorite desserts. What mildly spiced jaggery does to plain boiled rice is no less than sorcery.I enjoy my Jaggery Rice with plain yogurt because I think it compliments the caramelized rice perfectly but people love having it with cream or even Rabri( essentially milk cooked to an almost pudding like consistency),You can of course enjoy it on its own .
Ingredients:
1 & 1/2 cups long grain old rice,soaked for half an hour (i love using the Ahu Barah brand)
1/2 cup ghee
1 & 1/4 cup Gurr(Jaggery Powder)
1 teaspoon fennel seeds
1/2 cup coconut shavings
1/2 cup almonds roughly chopped
2 tablespoons powdered milk or evaporated milk
Directions:
In a Pot ,Bring ample water to a boil .Add Rice once the water is boiling and cook half way(make sure the rice doesnt cook all the way through),it takes me 6 minutes.Drain the excess water and set aside.
In a flat bottomed pan,heat 1/4 cup of ghee and add fennel seeds ,nuts and coconut shavings and toast until lightly fragrant.Now add powdered milk evaporated milk.Mix until combined.
Now add jaggery and mix on low heat until it melt and the mixture turn into a thick caramel like consistency.
Now Add your rice and mix gently until the caramel coats the rice well.Drizzle the remaining 1/4 cup ghee over the rice and cover it.Turn the heat to the lowest setting and let the rice steam for 15 minutes. Serve Hot. Enjoy.
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