Gur Chawal



1 cup Lubna Super Kernel Basmati Rice, washed & drained
1 Supreme Star Anise
1 Supreme Cassia Bark
3 Supreme Green Cardamom
Salt to taste
For syrup:
200g Supreme Gur (Jaggery)
¾ water

¼ cup ghee/ butter/ oil
¼ cup Supreme Almonds, sliced in half
¼ cup Supreme Golden Sultanas
¼ cup Supreme Cashews, sliced in half


Bring a large pot of water to a boil. Add the rice and cook rice until fully cooked through. Drain and set aside to cool. In another pot heat oil over medium heat. Add sliced nuts and golden sultanas and stirring constantly, toast until golden. Using a slotted spoon remove nuts and sultanas and drain on kitchen paper.
To the remaining oil, add gur (jaggery), water and salt. Bring to a boil until Gur (jaggery) has completely dissolved. Reduce heat to low and simmer for 15 minutes. Add cooled rice and ¾ of the nuts and sultanas to the syrup and gently mix well. Cover rice and steam on the stove over low heat until no syrup remains or in the oven at 160°c for 30-40 mins (or until no syrup remains). Remove from oven, garnish with remaining nuts and serve.

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