Goor is Natural Cane Sugar (Jaggery) and Chawal is Rice. A really simple dish which is a favourite with anyone that has a sweet tooth. A recipe only known to my mum in our family and today I am sharing this with everyone.
This recipe has fruit and nuts added as garnish however you can add any topping of your choice. The fennel seeds and cardamom add a fragrance which reminds me of the flavours from back home.
The goor should be in equal quantity to rice. Adjust the amount of garnish you use according to the amount of rice in your dish. The amount for garnish I have given are just a guide as I do not know the size of the cups you will be using. The best rice for this dish is basmati.
Suitable for: Gluten free, Dairy free, Vegetarian
Prep Time : 40-45 mins
Serves : 6-8 people
2 cups rice
2 cups goor (chopped or crumbled)
20g blanched almonds
40g blanched fresh coconut
8g fennel seeds
10g chopped pistachio
50-100ml water to melt goor
1-2 tablespoon ghee (melted butter)
- Wash and soak rice for 15 to 20 minutes
- Drain the rice and add to a big saucepan of boiling water
- Put the goor into a separate saucepan with water on medium heat, keep stirring ensuring the goor has melted (Do not leave the goor on heat as it can burn easily)
- Check the rice, when it is half cooked then drain and return to the saucepan
- Mix the melted goor and ghee with the rice thoroughly and break the cardamom pods and add these to the rice.
- Cover the pan and reduce the heat to low on a small to medium hob and leave for 15 minutes ensuring no steam escapes
- Once cooked garnish with nuts, fennel and raisin
- Serve with single or double cream