Jaggery Rice Recipe Gudanna Gur Wale Chawal

I hope you guys are enjoying the rice series as much as I am. This is my 5th rice dish for Navratri. If you have not yet checked the first four rice recipes click on these links: Rice Kesari bath, Curd Rice, Puliyogare, Coconut Rice.

Gud means Jaggery or Palm Sugar and Anna means rice. This dish is also known by Nei payasam, Bellada Anna, Mudde Payasa, Kayanna or Coconut Jaggery Rice in South India. As the name suggests jaggery is the main ingredient in the recipe. It is believed that devotees who offer Jaggery or bhog prepared using jaggery are blessed with confidence, and can get rid of all negative energies. If you are still looking for a recipe that is loved by Maa Durga then you should definitely try this out.

This recipe was given to me by my mother-in-law. It is a no-fail recipe, plus super simple to make. Even if you are new to cooking you should try this out and I bet that it would turn out yummy 🙂 While you are here, don’t forget to check out navratri recipes for 9 days vrat, bhog, prasad (naivedyam)

1 cup Rice 1 cup Jaggery 1 cup Coconut ½ cup Water 4 tablespoon Ghee / Brown butter ¼ teaspoon Cardamom powder 2 tablespoon Cashews 2 tablespoon Almonds 2 tablespoon Raisins

To prepare this dish, first, cook the rice using any method that you are comfortable with. While the rice is cooking you can prepare the jaggery syrup. To prepare the syrup, in a pan on medium-high heat, add jaggery and water just enough to cover the jaggery. Once the jaggery starts to melt switch the flame to medium or medium-low and stir till you get one string consistency. For one string consistency, dip a wooden spoon in the syrup and lift out. Allow a few seconds to cool. Now, touch the syrup with your forefinger and then touch your forefinger and thumb together and pull apart gently. You should see one string. If not, cook until you reach one string consistency.

Once the jaggery syrup is ready, add cooked rice, coconut, and ghee and keep stirring on medium to medium-low flame for about 10 to 15 minutes till it lumps up and ghee starts leaving the side of the pan. This should take about 10 to 15 minutes. To this add in cardamom powder, and dry fruits and nuts of your choice roasted in ghee and you are done. Is this not simple?? It is!!

The rice, jaggery, and coconut are added in equal amounts (i.e. ratio 1 : 1 : 1). You can always vary the amount as per your taste. The color of the dish may vary depending on the jaggery used. I have used dry grated coconut. Traditionally fresh-grated coconut is used. You can use dry / fresh or even frozen coconut. The dish tastes great any way. To get the best result, be generous with the amount of ghee and dry fruits and nuts added to the recipe 🙂

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