New Delhi: Ganne wale chawal, also known as rasawal or Rauh di Kheer, is a traditional Punjabi dessert prepared using fresh sugarcane juice and rice. Commonly
associated with Lohri and Makar Sankranti celebrations, this regional dish is especially popular during the harvest season in North India. However, rasawal is not limited to winter alone. Since sugarcane juice is often considered cooling and hydrating, many people also enjoy this sweet rice dish during the summer months.
Unlike rich cream-based desserts, ganne wale chawal has a lighter texture while still offering natural sweetness and flavour. The slow-cooked recipe combines basmati rice, sugarcane juice, nuts and coconut to create a comforting dessert that can be served warm or chilled. Its simple ingredients and traditional preparation method continue to make it a favourite in many Punjabi households. Here is an easy recipe to prepare authentic Punjabi rasawal at home using fresh sugarcane juice and rice.
Rasawal or ganne wale chawal recipe
Rasawal ingredients
- 1 litre fresh sugarcane juice
- 1/2 cup soaked basmati rice
- 1/2 cup milk (optional)
- 2-3 tsp ghee
- 1/2 cup sliced or dried coconut
- Roasted peanuts, almonds and raisins
How to prepare ganne wale chawal
- Begin by pouring the fresh sugarcane juice into a heavy-bottomed pan or wok and bring it to a boil over medium heat.
- If you are using milk, add 1/2 cup to the boiling sugarcane juice. This helps release impurities that rise to the surface in the form of foam.
- Carefully skim off the white foam using a ladle or strainer. Repeat the process for around 15 to 20 minutes until the juice looks clearer and develops a light golden shade.
- Drain the soaked basmati rice and add it directly to the sugarcane juice mixture. Stir gently and cover the pan.
- Cook on low heat for 15 to 20 minutes, stirring occasionally so the rice does not stick to the bottom of the pan.
- Continue simmering until the rice becomes soft and the mixture thickens to a creamy, pudding-like consistency.
- In a separate pan, heat 2-3 tsp ghee and lightly roast the coconut slices along with peanuts, almonds and raisins until golden brown.
- Add the roasted dry fruits and coconut to the prepared rasawal and mix well.
- Serve ganne wale chawal warm for a comforting dessert or chill it before serving during summer afternoons.
Rasawal remains one of Punjab’s lesser-known traditional desserts that combines simple ingredients with rich regional flavours. Served on any festive occasion or as a seasonal homemade sweet dish, ganne wale chawal continues to be enjoyed for its comforting taste and unique use of fresh sugarcane juice.
