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Monday, December 16, 2013

Gur Wale Chawal - Rice Cooked in Brown Sugar

This post is seriously late!
 
The awesome picture you see below is what my dear sweet Mami made when I visited Lahore over a year ago. She is used to cooking for much larger crowds so it was very amusing to hear ingredients going into the pot by kilos :-)
 
I am sharing her recipe below... which I downsized to about a cup of rice.
It's really quite simple to put together.. the only set back is that I can't find good quality Gur (a type of brown sugar) anywhere here :-( 
 
 
Several months ago I made a batch.... quite honestly it lacked the wonderful gold color that you see in pictures and the rich flavor... primarily because I ended up using Jaggery that you can commonly find in Indian grocery stores here.
 
I am not entirely sure about this.... but I think that even though they all start as cane juice Gur, Jaggery and Shakar are three very different products. Try and find Gur from Pakistan - which usually looks like large lumps rather than cubes - when you make this. And then send some my way :-)
 
I loved watching this video that shows Gur making in Sargodha. Very relaxing music and the imagery makes me home sick! I am sometimes very ambitious when it comes to cooking stuff the authentic way..... maybe one of these days I'll get a few jugs of freshly squeezed cane juice from Chaat 'n Roll and make some Gur at home :-)
 


Ingredients

You can definitely add lots of dried fruit, nuts and coconut into this. I like it naked with a hint of cardamom.

1 cup Long grain basmati rice (no other rice will work)
2 1/2 cups Water for boiling

3/4 cups Shredded Gur
1/3 tsp Freshly ground cardamom
1/3 cup Ghee (or melted butter)
1/4 cup Persian green raisins (or dried Persian apricots) *optional
1/4 cup Mixed nuts (like pine nuts, pistachios or almonds) *optional
2-3 Tbs Dried unsweetened coconut slivers *optional
1/2 cup Water

Start by boiling 2 1/2 cups of water in a large pot.
Add 1 cup of rice to it and boil until the rice is cooked almost al dente. To check simply rub and smash an individual grain of rice between your thumb and forefinger. The outer surface of the rice should be soft and tender but the middle will feel like it has at least 2 hard dots.

While the rice is boiling... take a separate cooking pot and heat up 1/2 cup of water. Add shredded Gur into the pot.... cook on medium low heat and stir often to prevent burning. When all is melted and combined add cardamom powder and ghee to it. Have this syrup ready and warm.... you will add the drained rice immediately into this.

Drain the rice... shake off the extra water and then add it to the pot that contains the sugar butter syrup.
Mix gently.. turn the heat on low.
Cover the pot airtight with a lid that has been wrapped in a moist kitchen towel... no steam should escape.
Steam for 15 minutes or until the rice is completely tender.
Mix in the coconut, raisins and nuts.
Done :-)
Its best when eaten slightly warm with some un-sweetened un-whipped 40% fat heavy cream on top!

 

3 comments:

  1. i love gurr walay chawwal and agree that jaggery has a different taste. i bought laal gurr from pakistan and have not made this yet, your post reminded me that i must!

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