Jaggery Rice

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Jaggery Rice, a classic Punjabi dessert, is crafted using jaggery (unrefined Indian cane sugar), rice, and a medley of aromatic spices.

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Prep Time 30

Cook Time 10

Total Time 40

Course Breakfast

Cuisine Pakistani

Servings

Calories 606 kcal

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

Keyword Jaggery Rice