Authentic Jaggery Rice Recipe – Cardamom & Peanut Flavors

Last Updated on 2 months by Neha Deshmukh

Authentic Jaggery Rice Recipe – Cardamom & Peanut Flavors

Introduction

There’s just something so comforting about a warm bowl of jaggery rice, isn’t there? It’s a dish that instantly transports me back to my grandmother’s kitchen, filled with the aroma of spices and the sweet scent of jaggery melting into rice. I first made this myself when I was craving that same feeling of home, and it’s been a family favorite ever since. Today, I’m so excited to share my take on this classic Indian recipe with you – a fragrant, subtly sweet, and utterly delicious Jaggery Rice!

Why You’ll Love This Recipe

This isn’t just any rice dish. It’s a beautiful blend of flavors and textures – the soft, slightly sticky rice, the crunch of peanuts, the burst of sweetness from the jaggery, and the warm spice notes of cardamom and cloves. It’s surprisingly easy to make, perfect for a comforting weeknight meal, or a festive celebration. Plus, it’s naturally vegetarian and can easily be adapted to be vegan and gluten-free!

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup basmati rice
• 120 grams jaggery (about ¾ cup packed)
• ?? cup water (for soaking jaggery)
• ?? cup water (for cooking rice)
• 1-1.5 tablespoons neutral-flavored oil (like sunflower or vegetable oil)
• 4 green cardamoms
• 4 cloves
• 1 tej patta (Indian bay leaf)
• 1 tablespoon roasted peanuts
• 15-20 raisins

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Basmati Rice Selection

I always prefer aged basmati rice for this recipe. It has a lovely aroma and cooks up fluffy. Any good quality basmati will work, though!

Jaggery Varieties & Quality

Jaggery is unrefined sugar, and comes in different forms. I like using a dark, solid jaggery for a richer flavor. You can find it in most Indian grocery stores. If yours is very hard, you might need a little extra water to dissolve it.

Spice Blend – Cardamom, Cloves & Tej Patta

These spices are the heart of the flavor profile. Don’t skimp! If you don’t have whole spices, you can use a pinch of ground cardamom, but the flavor won’t be quite as vibrant. Tej patta adds a unique, subtle fragrance – it’s worth seeking out.

Oil Choice – Regional Preferences

Traditionally, ghee (clarified butter) is used in some regions, which adds a beautiful richness. However, a neutral oil works perfectly well, especially if you’re looking for a lighter dish.

Water Measurement for Perfect Texture

The amount of water is crucial. I usually use a 1:1.25 ratio of rice to water for the pressure cooker, but this can vary slightly depending on your cooker. We’ll get into that more in the tips section!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the jaggery in ?? cup of water for about 30-45 minutes. This helps it dissolve easily and releases all its lovely flavor. If you notice any impurities, strain the jaggery water before using it.
2. While the jaggery is soaking, rinse the basmati rice under cold water until the water runs clear. Then, soak it in fresh water for 15-20 minutes. This helps the rice cook up fluffy and separate. Drain well after soaking.
3. Now, it’s time for the first pressure cook! Add the drained rice and ?? cup of water to your pressure cooker. Cook for just 2-3 minutes – we want the rice to be about half-cooked.
4. Once the pressure has released, gently fluff the rice with a fork. Add the jaggery water (strained, if necessary), oil, green cardamoms, cloves, tej patta, raisins, and roasted peanuts. Give everything a good stir.
5. Close the pressure cooker again and cook for another 2-3 minutes, or until the rice is fully cooked and the jaggery is well incorporated.
6. Finally, garnish with some extra dry fruits if you like, and serve warm. A drizzle of milk is a lovely addition, especially on a chilly evening!

Expert Tips

A few little secrets to make your jaggery rice extra special:

Achieving the Right Consistency

You want the rice to be soft and slightly sticky, but not mushy. Adjust the cooking time in the pressure cooker accordingly.

Preventing Sticking During Pressure Cooking

A little oil in the bottom of the cooker helps prevent sticking. You can also add a tiny splash of lemon juice to the water.

Enhancing the Flavor Profile

A pinch of saffron strands soaked in a tablespoon of warm milk can add a beautiful color and aroma.

Soaking Time for Rice & Jaggery

Don’t skip the soaking! It really does make a difference in the texture and flavor.

Variations

Let’s get creative!

Vegan Jaggery Rice

Simply use a plant-based oil instead of ghee.

Gluten-Free Adaptation

This recipe is naturally gluten-free! Just double-check that your spices haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment – Mild, Medium, Spicy

Add a pinch of red chili powder for a little heat. My friend, Priya, loves adding a tiny piece of cinnamon stick for a warmer spice profile.

Festival Adaptations – Pongal, Makar Sankranti

This recipe is often made during Pongal and Makar Sankranti. You can add grated coconut for a more festive touch.

Regional Variations – South Indian vs. Maharashtrian

South Indian versions often include cashews and a touch of coconut milk. Maharashtrian versions might use a different type of jaggery and a slightly different spice blend.

Serving Suggestions

Jaggery rice is delicious on its own, but it also pairs well with:

• A side of yogurt or raita
• A simple vegetable curry
• Papadums

Storage Instructions

Leftover jaggery rice can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of water.

FAQs

Got questions? I’ve got answers!

What type of rice is best for Jaggery Rice?

Basmati rice is the classic choice, but you can also use other long-grain rice varieties.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can! Use the same quantity of sugar as jaggery. However, sugar doesn’t have the same depth of flavor, so you might want to add a tiny pinch of molasses to mimic the jaggery’s richness.

How do I know when the rice is cooked perfectly in the pressure cooker?

The rice should be soft and fluffy, and the jaggery should be completely dissolved. If the rice is still hard, cook for another minute.

What is Tej Patta and can I substitute it?

Tej patta is Indian bay leaf. If you can’t find it, you can use a regular bay leaf, but the flavor will be slightly different.

Can this be made in an Instant Pot? What are the timings?

Absolutely! Use the “Rice” setting and cook for about 8-10 minutes, followed by a natural pressure release.

How can I adjust the sweetness level of the Jaggery Rice?

Start with a smaller amount of jaggery and taste as you go. You can always add more, but you can’t take it away!