Jaggery Rice is a simple Sankranti sweet where balance matters more than sweetness. Cooked rice is gently folded into melted jaggery, ghee, coconut, and dried fruits, creating a dish that feels light yet festive. This recipe focuses on heat control and mixing order so the rice stays fluffy, the jaggery coats evenly, and every spoon tastes warm, nutty, and comforting.
Heat the ghee in a non-stick pan on a low flame. Add jaggery and allow it to soften slowly without stirring aggressively. Once it begins to melt, add scraped coconut and dried fruits. Mix gently until the jaggery turns glossy and coats the additions evenly.
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Step 2: Balance the Sweetness
Keep the flame low and let the mixture warm through. The jaggery should loosen and smell caramel-like, not sharp or burnt. Coconut releases mild moisture at this stage, preventing the jaggery from tightening too quickly.
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Step 3: Add Cooked Rice
Add the cooked rice to the pan and spread it lightly before mixing. Toss gently using a flat spatula so the jaggery mixture coats each grain. Avoid pressing the rice—this keeps the texture fluffy rather than mashed.
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Step 4: Final Toss and Finish
Once the rice is evenly coloured and lightly glossy, turn off the heat. Give one final fold so dried fruits distribute evenly. Serve immediately while warm for the best flavour and texture.