Traditional Pakistani Punjabi sweet rice made with gur and ghee as main ingredients of this dish. Nuts are added to enhance the taste of rice. In olden days gur walay chawal were served in wedding held in villages as a desserts. You might feel this rice a bit on the brown side, not to worry as the color of rice will depend on the color of jaggery!!!
½ kg rice
500-700gm jaggery (crushed, grated, or just put it water for some time to let it dissolve)
4-5 green cardamom
1 tbsp fennel seeds
Coconut, almonds, raisins 1 cup
½ cup ghee/clarified butter
1) Soak rice for 30 minutes, then boil them till they are almost fully done, drain and keep aside.
2) In a pan put together jaggery, 1&1/4 cups of water and 1 tbsp fennel seeds boil, sieve the liquid and keep aside.
3) Heat ½ cup of ghee in a pan and add green cardamom along with cloves, once they start to crackle add in the jaggery water and let it come to a boil.
4) Add in the boiled rice and raisins, almonds and coconut slices. Let it simmer for 2-3 minutes so excess liquid is absorbed, when little liquid remains cover the pan with a tight lid and put on dum for 30 minutes.