At home, we call this recipe as gur walay chawal. In english, the simple translation would mean jaggery rice, where jAggery is known as GUd, gur and rIce is called as CHawal. this orangish amber colored rice recipe is a sweet and delectable one. Generally, you just have it plain. But it also tastes nice, when you take a little milk, mix it with the warm jaggery rice and eat it.
I always use rice and water in the proportion of 1:2. If you want a slightly mushy rice texture, you could increase the water proportion. For ¾ cup of rice, we used 1.5 cups of water. Instead of 1.5 cups water, you could add 2 cups of water
- I have used organic jaggery powder. Alternatively, whole jaggery can also be crumbled or chopped, but its a little tedious and messy process. In this technique of keeping the jaggery in water, the jaggery dissolves in water. It is easy, non-messy and simple. You could use this technique if you are making any other jaggery recipe that involves the use of water. This is a beautiful tip that my mom-in-law shared with me. Otherwise, you would always spend a lot of time chopping or crumbling jaggery with the knife.