Traditional Sweet Rice
A festive, fragrant sweet rice made with basmati rice, ghee, and the deep caramel notes of Sarbu Jaggery Powder — traditionally prepared for harvest festivals and auspicious occasions. Known by many regional names: Gud Chawal, Meethe Chawal, or Bella Anna.
Prep time: 20 minutes (plus 20 minutes soaking) Cook time: 30 minutes Serves: 6
Ingredients
| Ingredient | Quantity |
| Basmati rice | 1 cup |
| Sarbu Jaggery Powder | 1 cup |
| Water | 2½ cups |
| Ghee | 4 tbsp |
| Cashews, halved | ½ cup |
| Raisins | 2 tbsp |
| Cardamom powder | ½ tsp |
| Saffron strands | 1 pinch |
| Warm milk | 2 tbsp |
| Grated dry coconut | ¼ cup |
Method
1. Rinse and soak the rice Rinse the basmati rice thoroughly until the water runs clear. Soak for 20 minutes, then drain well.
2. Prepare the saffron milk While the rice soaks, soak the saffron strands in warm milk and set aside to infuse.
3. Roast cashews and raisins Heat 2 tbsp ghee in a heavy-bottomed pan on medium flame. Add cashews and raisins, roasting until the cashews turn golden and raisins plump up. Remove and set aside, leaving the ghee in the pan.
4. Roast the rice In the same pan, add the drained rice and roast gently for 2 minutes, stirring carefully to coat each grain without breaking it.
5. Cook the rice Add water and bring to a boil. Reduce heat to low, cover, and simmer until the rice is fully cooked and water is absorbed (about 15 minutes). Fluff gently with a fork and set aside to cool slightly.
6. Melt the Sarbu Jaggery Powder In a separate small pan, add Sarbu Jaggery Powder with 2 tablespoons of water. Heat on low flame, stirring until fully melted into a smooth syrup. Sarbu’s fine, lump-free texture means less need for straining and a cleaner, more consistent syrup.
7. Combine rice and jaggery Add the remaining 2 tbsp ghee to the melted jaggery and mix well. Gently fold in the cooked rice with a light hand, taking care not to mash the grains.
8. Add the flavorings Return the pan to very low flame. Add cardamom powder and the saffron milk, folding gently until well combined and heated through.
9. Garnish and serve Turn off the flame. Garnish with the roasted cashews, raisins, and grated dry coconut. Serve warm.
Chef’s Tips
- Handle with a light hand: Stir gently after adding the jaggery — vigorous mixing breaks the rice grains and turns the dish mushy instead of fluffy.
- Why Sarbu Jaggery Powder works best: Its fine, impurity-free milling dissolves smoothly into syrup without the grit or residue that coarser jaggery can leave behind, giving the rice a clean, even sweetness.
- If the jaggery seizes: Should the jaggery mixture crystallize when combined with rice, add a tablespoon of warm water and gently rewarm to loosen it.
- For a richer version: Replace up to half the cooking water with milk for a creamier, more indulgent texture.
- Festival tradition: This dish is commonly made for Makar Sankranti, Pongal, and other harvest festivals as a symbol of gratitude and abundance.