Sweet jaggery rice Gur ke Chawal easy recipe Sweet Pulao

Ingredients

• 2 ½ cup Water
• 450 g Jaggery, chopped, jaggery
• ½ tsp Fennel seeds
• a few cardamom seeds
• A pinch of salt
• 1 tbsp Ghee
• 15-20 Raisins
• 40-50 g Dry coconut, sliced
• 3 cup Basmati classic, soaked for 20 min, Basmati rice
• 4 cup Water
• Prepared Jaggery Syrup
• 2-3 tbsp Jaggery, chopped, jaggery
• Pistachio, sliced ​​pistachios
• Mint sprig
• Silver warq, silver work
• fresh Rose petals
• Saffron Strands

Steps

1. In a deep bottom sauce pot, add water, jaggery, fennel seeds, cardamom seeds and cook on medium flame.
2. Add jaggery, a pinch of salt and keep cooking until the jaggery completely melts.
3. In a deep pot, add ghee, raisins, dry coconut, and saute on medium flame until the raisins puffs.
4. Add basmati rice and saute it well for a minute.
5. Add water and mix it well. Cover it with the lid and cook on medium flame upto 70 %.
6. Now, add prepared jaggery syrup and mix it well. Cover it with a lid and cook on medium flame.
7. Onces the rice is cooked, switch off the flame, add jaggery, cover it with a lid for a few minutes and let the jaggery melt on its own steam.
8. Onces the jaggery is melted, mix it well.
9. Garnish it with pistachio, mint sprig, silver warq, fresh rose petals, saffron strands and serve hot.