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Gud ke Chawal or Jaggery Rice is a traditional dessert of North India. Try out a nut-free, gluten-free, and healthier version with samai (little millets) that is just as delicious and comforting.
- 1 cup little millets (samai)
- 1 cup jaggery
- 2 1/2 cups water
- 4 tbsp ghee
- 3 cloves
- 5 green cardamoms
- 1″ piece of cinnamon
- 1 tsp fennel seeds (saunf)
- 1/8 cup dry coconut slices
- 1/8 cup raisins
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To begin, wash the little millets well and soak in water for at least 30 minutes.
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Prepare the jaggery syrup. In a pan, add jaggery and water. Mix well and boil until the jaggery melts. Remove from heat, strain, and keep aside.
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Heat ghee in a wide bottom pan. Add in cinnamon, green cardamoms, cloves, fennel seeds, raisins, and coconut slices. Cook for a minute or until the raisins puff up. Do not brown.
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Add the jaggery syrup and mix well.
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Next, add the drained little millets and mix. Bring to a boil, cover with a lid, and simmer on low heat for 4-5 minutes. Give it a good mix to ensure the millets don’t stick together.
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Put the lid back on and continue to cook on low heat until the millets soak up the syrup and are done. It would take another 6-7 minutes.
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Switch off the heat and let it rest for 10 minutes. Remove the lid and fluff up the millets.
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The Gud Wale Samai are ready to serve. Garnish with raisins and coconut slices.
- My kitchen is a nut-free kitchen. You can add nuts of your choice. Saute them along with the raisins and coconut.
- Experiment with smaller millets of your choice.
- You can also use a pressure cooker. Cook for 2 whistles. Let the pressure drop and allow it to rest for 10 minutes before fluffing it up.
- For a vegan version, you can replace ghee with oil.
Video
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.
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