Jaggery Rice
Jaggery Rice, a classic Punjabi dessert, is crafted using jaggery (unrefined Indian cane sugar), rice, and a medley of aromatic spices.
Ingredients
Main Ingredients
- ¾ cup rice preferably basmati rice
- 1 to 1.5 tablespoon oil
- ¾ cups water
- 4 green cardamoms
- 4 cloves
- 15 to 20 raisins
- 1 tej patta (Indian bay leaf) – optional
- 1 tablespoon roasted peanuts – optional
For Soaking Jaggery
- 120 grams jaggery
- ¾ cup water
Instructions
- First, take the jaggery and soak it in ¾ cup water for 30 to 45 minutes.
- Pick, clean and wash the rice. Soak the rice for 15 to 20 minutes.
- In a stovetop pressure cooker add the rice and ¾ cup water.
- Pressure cook for 2 to 3 minutes on medium to medium high heat. The rice should be half cooked. Once the pressure settles down on its own, then only open the cooker lid.
- Fluff the rice in the cooker itself with a fork.
- Add the jaggery dissolved in water plus the oil. Stir it gently with the half cooked rice.
- Now add the cardamom, cloves, bay leaf, raisins and peanuts.
- Stir this too gently with the rice mixture.
- Now close the cooker with the lid and pressure cook again for 2 to 3 minutes on medium heat.
- When the pressure falls down on its own in the pressure cooker then only open the lid.
- Garnish the cooked jaggery rice with dry fruits and nuts of your choice.
- Serve jaggery rice hot or warm, as it is or with some milk.
Nutrition
Calories: 606kcalCarbohydrates: 116gProtein: 6gFat: 11gSaturated Fat: 1gSodium: 36mgPotassium: 204mgFiber: 2gSugar: 56gVitamin C: 0.4mgCalcium: 44mgIron: 1.6mg
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