If only we had a magic wand to do something about the pollution level in Delhi, because genuinely, weatherwise, it is the best time to be in the capital. As the nip in the air gets stronger, we are holding on to our quilts a little longer in the mornings, but once we are out and about, we don’t want any memory of the torrid summer months to come in between us and our bowl of gajar ka halwa. Winter in India is synonymous with indulgence, and even our bade, buzurg, would agree to this. The daily meals made with copious amounts of ghee and the afternoon siestas on the terrace are proof. Ghee and Gur are the OG two G’s we swear by in Indian winter, whether we make use of them in desserts or main course. No, seriously. Have you ever heard of Gur Ke Chawal? It is a sweet, fragrant rice dish flavoured with jaggery and dry fruits and is also prepared widely in typical winter festivals such as Lohri and Makar Sankranti.
Gur: More Than Just A Winter Staple
It is said that the dish originated somewhere in North India; while every household has its way of preparing the dish, the lead role is always that of Gur. Gur or jaggery is a winter essential for more reasons than one. It is warming in nature, and it helps boost energy naturally. In addition, it is commonly believed that jaggery is replete with antibacterial and antimicrobial properties that help combat seasonal infections and the risk of flu, cold and cough.
The sweetness of gur is also very different from that of refined sugar. In a way, gur is more comparable to brown sugar than white sugar owing to its depth, richness, colour and fragrance. It is also much healthier than sugar, which is why many fitness enthusiasts are swapping sugar with jaggery in their desserts. But we aren't discussing desserts here, and we are talking about a legitimate main dish. Rice is something we often eat plain or mixed up with spices, vegetables or meat (Think: Biryani or Pulao).
In this recipe of Gur Ke Chawal, boiled rice is cooked with milk, ghee, sugar, cardamom powder, crushed jaggery, cinnamon and chopped dry fruits. It is finished off with slivered almonds and a dollop of rabri, which is optional. In our view, it lends a whole new character to the dish, so do add it to your chawal. You must make sure to roast the chawal with ghee and stir enough so that you do not end up with kheer.
Here’s a recipe for gur ke chawal. It would be advisable to pick a rice variant that is long grain. Make sure you serve it hot. Try this recipe at home soon and definitely before the season ends. Do tell us how you liked it.