Gud Waaley Chawal
Too ‘Gud’ to miss!
‘Gud’ is the basic form of sugar, unrefined and earthy. It is popular in the winter months, especially when it is mixed with ginger powder, saunf, and slivers of coconut. “Gud Waaley Chawal” is popularly served as a staple pudding. A lesser-known fact is that the dish originated, not in Punjab but in Pakistan. For greater aroma and flavour, the amber coloured, sticky, and aromatic rice is cooked with Verka Ghee. A few fragrant spices add more depth to the taste.
- 1½ cup good quality rice
- 200-250 gm ‘gud’
- 3 tbsp Verka Ghee
- 4-5 green cardamoms
- 4-5 cloves
- 15-20 raisins
- 1 bay leaf
- 4-5 tbsp roasted almonds, cashews or peanuts
- Chop the jaggery/gud roughly and soak it in one cup of water for 30 minutes.
- Clean, wash and soak the rice for half an hour.
- Cook the rice with 2¼ cups of water till it is halfway tender. Fluff it up with a fork to separate the grains.
- Add the liquid ‘gud’, Verka Ghee, cardamoms, bay leaf, cloves, and raisins.
- Cover and cook again till the water is absorbed and the rice is tender.
- Scatter in the nuts of your choice, stir gently, and serve garnished with more nuts and a few slivers of coconut.
Note: Warm up the mixture of ‘gud’ and water to speed the process of dissolving the lumps. If you like a more sticky and wet consistency, add a little extra water to the pot. ‘Gud’ burns quickly. So, use a heavy pot and keep the flame on low or medium while cooking.