Meethe Chawal Recipe How To Make Sweet Rice Food

ZARDA RICE RECIPE

Steps:

• In a large pot, bring the water to boil and then add the rice.
• Mix in the yellow food color if using.
• Cook until the rice is parboiled, about 3/4 cooked through.
• Immediately strain the rice and set aside.
• Now in the same pot (after draining the water), add the ghee.
• Add the cardamom and clove, and let them roast for a minute or so, until fragrant.
• Now add the sugar and water, and medium heat, gently stir until sugar has completely dissolved.
• Once the sugar has dissolved, add the rice and mix so that the sugar syrup coats the rice evenly.
• Add the raisins, mix and cover the rice for a few minutes.
• Remove the lid, and add the rest of the nuts, and mix them thoroughly.
• Now reduce the heat of the stove to low, add a flat tawa and place the pot on it. Cover tightly, and let the rice complete cooking on low heat for about 15-20 minutes.
• This process of cooking in steam is called 'dum' and the timings may vary until the rice is fully cooked through. However, the rice does need to be on dum for at least 15-20 mins, because the sugar needs to be absorbed completely by the rice. If the rice is not steamed for the appropriate time, the rice will become hard.
• Once the rice is cooked, serve it in a bowl topped with more crushed nuts.

MEETHE CHAWAL RECIPE

Steps:

• Rinse basmati rice in water for 3-4 times and soak it in water for 20-minutes. Boil rice with 2 cups water in a pan over medium flame until almost cooked (90% cooked) but not mushy for approx. 8-10 minutes. The time required to cook rice may vary among rice brands and age of the rice.
• Transfer it to colander and drain water completely. Keep them aside until required.
• Take a heavy based pan with lid. Add ghee and heat it over low flame. Add cinnamon, cloves and green cardamom, sauté for 30-40 seconds.
• Add sugar and 1/4 cup water. Stir and cook for a minute.
• Add dissolved saffron mixture and cardamom powder.
• Stir and cook until sugar dissolves for approx. 1-2 minutes.
• After sugar dissolves, bring mixture to a boil over medium flame. It will take around a minute. When it starts boiling, add cooked rice.
• Mix gently until each rice grain is coated with sugar-saffron mixture and there are no lumps of white rice.
• Reduce flame to low and cover it with a lid (or a plate). Cook until almost all moisture is evaporated, for approx. 5-6 minutes.
• Turn off flame and let it stand for 7-8 minutes. Remove the lid and add almonds, cashew nuts, raisins and pistachios. Mix well and transfer sweetened yellow rice to serving bowl.

PUNJABI MEETHE CHAWAL (SWEET RICE FROM PUNJAB, INDIA)

Steps:

• Place saffron in a little warm milk and keep aside.
• Then, fry the rice in ghee.
• Cover the rice with milk and water completely.
• Add all remaining ingredients.
• Cover.
• Cook on a low flame for 15-20 minutes.
• When all the water is absorbed, remove from heat and garnish with cashews and raisins.
• Serve hot for a delicious unique Indian dessert you'll always remember!