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Gud ke Chawal or Jaggery Rice is a traditional dessert of North India. Try out a nut-free, gluten-free, and healthier version with samai (little millets) that is just as delicious and comforting.
- 1 cup little millets (samai)
- 1 cup jaggery
- 2 1/2 cups water
- 4 tbsp ghee
- 3 cloves
- 5 green cardamoms
- 1″ piece of cinnamon
- 1 tsp fennel seeds (saunf)
- 1/8 cup dry coconut slices
- 1/8 cup raisins
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To begin, wash the little millets well and soak in water for at least 30 minutes.
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Prepare the jaggery syrup. In a pan, add jaggery and water. Mix well and boil until the jaggery melts. Remove from heat, strain, and keep aside.
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Heat ghee in a wide bottom pan. Add in cinnamon, green cardamoms, cloves, fennel seeds, raisins, and coconut slices. Cook for a minute or until the raisins puff up. Do not brown.
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Add the jaggery syrup and mix well.
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Next, add the drained little millets and mix. Bring to a boil, cover with a lid, and simmer on low heat for 4-5 minutes. Give it a good mix to ensure the millets don’t stick together.
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Put the lid back on and continue to cook on low heat until the millets soak up the syrup and are done. It would take another 6-7 minutes.
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Switch off the heat and let it rest for 10 minutes. Remove the lid and fluff up the millets.
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The Gud Wale Samai are ready to serve. Garnish with raisins and coconut slices.
- My kitchen is a nut-free kitchen. You can add nuts of your choice. Saute them along with the raisins and coconut.
- Experiment with smaller millets of your choice.
- You can also use a pressure cooker. Cook for 2 whistles. Let the pressure drop and allow it to rest for 10 minutes before fluffing it up.
- For a vegan version, you can replace ghee with oil.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Dr. Preeti Chauhan.
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