Gur wale Chawal / Meethe Chawal

Gur Wale Chawal is a traditional sweet rice recipe sweetened with jaggery and lightly spiced with whole spices and garnished with nuts is generally offered to God as a prasad, or to mark auspicious days / beginnings or celebrations . 

Gur wale chawal is a contant in punjabi households to mark important days and occasions, or also made as an offering to God, wishing for something. Its like bribing the Gods, do this for me, and i will make meethe chawal for you for the next 5 thursdays. 😀 😀 And somehow for our mommies, the deal always works out. Jokes apart, gur wale chawal / meethe chawal form an integral part of punjabi / baniya families. 

I have always seen my mother in law making it, for various occasions, and i was lucky to click it this time when she was making it in leisure. Theres something magical about this rice, as it is with any prasad, made especially to be offered to God. Very simple, subtle flavors of cloves (laung) and dry fruits, and can be made in minutes. 

Am sure one of you newly marrieds, or married to a punjabi / baniya family, girls are looking for the recipe, are here, and making it for the first time, cheer up, its the easiest thing to do, goodluck, and enjoy it yourself too. 


  • 1 cup basmati rice, washed
  • 3/4 cup gur / nolen gur
  • 2 cups, water
  • 1 + 1 tsp ghee
  • 4-5 cloves (laung)
  • 1 bay leaf (tej patta)
  • 2 cardamom (elaichi)
  • 2 tbsp mixed nuts (almonds, cashew, raisins)
  • pinch of salt


  1. Rinse and wash the basmati rise in cold running water 2-3 times, and let it soak for 5 mins.
  2. Mix the water and jaggery in the saucepan, and boil, till the jaggery dissolves. 
  3. In a kadhai, heat a tsp of ghee, and add the tej patta, cardamom, and cloves, and let it sputter. 
  4. Now add the drained rice, and gently mix it.
  5. Add the jaggery water, and cover it with a lid, and simmer for 10 minutes or till the water has evaporated. 
  6. Let it remain covered, the rice will cook even after the heat is switched off. 
  7. In a small pan, heat the remaining tsp of ghee, add the nuts, and fry for 1 minute till all brown, and raisins fluff u[ but not burn. 
  8. Garnish the rice with it. You can also add dry coconut.


  • I used Nolen gur for the dark color, you can use any. You can also substitute it with sugar, and make simplest meethe chawal. 
  • Adding coconut is optional, it reminds me of the south indian chakkare pongal and thats why i love it. 


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