Meethe Chawal or sweet rice is a sweet dessert of Punjab. It has chosen assortment of Indian spices like green cardamom, clove, cinnamon and kesar that makes it colorful and aromatic. Added dry fruits makes it all the more tasty.It is made mainly during festivals and special ceremonies. But some sweets can be enjoyed without special occasions too and meethe chawal is one of them.
So Let's begin.
INGREDIENTS
1 cup Basamati rice
2 cups water
1 cup sugar
10-15 kesar strands (saffron)
2-3 cloves (laung)
1/2 cinnamon stick or cinnamon powder ( I used cinnamon powder)
1 tsp cardamom powder (elachi powder)
few dry fruits of your choice
METHOD
1. Wash and soak rice for 2 hours.
2. Drain the water.
3. In heavy bottomed pan or wok, add 2 cups of water, clove, cinnamon, cardamom powder and kesar. Bring it to boil.
4. Once it comes to boiling point, add drained rice. Mix well.
5. Cover and cook on medium flame for 10-12 minutes. At this stage it should by 80% cooked.
6. Add sugar and keep the flame low to medium. After adding sugar cover it again for 2 minutes or till sugar releases the water.
7. Once sugar releases the water, open the lid, add ghee and increase the flame to high or medium and let all the water absorb, mix occasionally with very light hands to avoid breakage of rice.
8. Once water is completely absorbed, turn off the flame and add nuts of your choice. Serve hot.
NOTES:
Initially after cooking rice, it might look little sticky, leave it open and let it cool down completely. After sometime you will see the rice is perfect and grainy.
Pictorial:
1. Add water in heavy bottomed pan, add cardamom, clove, cinnamon and kesar into it.
2. Add soaked and drained rice.
3. Let it come to boil.
4. Once it start boiling, cover with lid and cook on medium flame.
5.Water is absorbed.
6. It's 80% done.
7. Add sugar.
8. Mix well.
9. Cover again till sugar.
10. Once sugar melts, open the lid and cook on high flame till water is completely absorbed. Add ghee.
11. Add roasted nuts.
12. Top with some more nuts and serve.
1 cup sugar
10-15 kesar strands (saffron)
2-3 cloves (laung)
1/2 cinnamon stick or cinnamon powder ( I used cinnamon powder)
1 tsp cardamom powder (elachi powder)
few dry fruits of your choice
METHOD
1. Wash and soak rice for 2 hours.
2. Drain the water.
3. In heavy bottomed pan or wok, add 2 cups of water, clove, cinnamon, cardamom powder and kesar. Bring it to boil.
4. Once it comes to boiling point, add drained rice. Mix well.
5. Cover and cook on medium flame for 10-12 minutes. At this stage it should by 80% cooked.
6. Add sugar and keep the flame low to medium. After adding sugar cover it again for 2 minutes or till sugar releases the water.
7. Once sugar releases the water, open the lid, add ghee and increase the flame to high or medium and let all the water absorb, mix occasionally with very light hands to avoid breakage of rice.
8. Once water is completely absorbed, turn off the flame and add nuts of your choice. Serve hot.
NOTES:
Initially after cooking rice, it might look little sticky, leave it open and let it cool down completely. After sometime you will see the rice is perfect and grainy.
Pictorial:
1. Add water in heavy bottomed pan, add cardamom, clove, cinnamon and kesar into it.
2. Add soaked and drained rice.
3. Let it come to boil.
4. Once it start boiling, cover with lid and cook on medium flame.
5.Water is absorbed.
6. It's 80% done.
7. Add sugar.
9. Cover again till sugar.
10. Once sugar melts, open the lid and cook on high flame till water is completely absorbed. Add ghee.
11. Add roasted nuts.
12. Top with some more nuts and serve.
2 comments:
This article is extremely useful and intersting,Thanks for sharing such an instructive article with us.
keep updating....
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Thank you so much...I have many more rice recipes which is under category "Rice recipes".
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