Meethe Chawal

Basant Panchami Special, Meethe Chawal/Gur wale Chawal is a delicious rice preparation from North India, prepared in desi ghee and jaggery, colored with saffron and turmeric, flavored with spices like cardamom, with lots of nuts.

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Prep Time 5

Cook Time 15

Rice Soaking time 30

Total Time 20

Course Dessert

Cuisine Indian, North Indian Cuisine

Servings

Equipment

Kadhai

Ingredients

1 cup Basmati Rice
½ cup Mixed Nuts(Cashew nuts, Almonds, Raisins, Dried Cranberries)
1-2 tbsp Dry Coconut thinly sliced
4-5 Cloves
4-5 Black Peppercorns
1 Bay Leaf
1 Cinnamon Stick(small)
1-2 Green Cardamom
10-12 Saffron strands
1/4 tsp Turmeric Powder

Make Jaggery syrup

½ cup Grated Jaggery or Jaggery Powder
¼ cup Water

Saffron Milk

12-15 Saffron Strands
¾ Cup Milk

Instructions

Make Saffron Milk

Soak saffron strands in warm milk few hours(at least 1 hr) before preparing the rice.

Soak Rice

Wash rice and soak for at least half an hour(30 mins) before cooking. Roughly chop nuts.

Prepare Jaggery syrup

In a pan heat water and add jaggery. Mix and give it one boil. Keep aside.

Cook Meethe Chawal

In a thick bottomed pan/kadhai, heat ghee. Add the whole spices, roast for a few seconds, then add nuts to it and roast till they give the aroma. and start turning light brown.
Add dry coconut, fry for few seconds.
Add raisins and cranberries, fry for another few seconds.
You can keep few nuts and raisins and berries for garnish.
Now add saffron milk and then rice. Drain water from rice before adding it.
Cover and keep the rice on medium flame and cook till the rice becomes 60%soft, like biryani rice. Cooked rice grain should be a little raw and not soft.
Now add prepared jaggery syrup and mix very lightly. Do not over mix, rice grains may break and rice will turn mushy.
Cover and cook on low flame, till the water is absorbed and rice grains are cooked.
Take off the flame and keep covered for few minutes. Do not open or mix rice just after the you take it off the flame.
Serve hot and add a few roasted nuts before serving.

Video

Notes

For Vegan version use any plant milk and oil. But. the real flavour and aroma of the rice comes with ghee.

I have used basmati rice, you can use any other long grain rice or the rice you prefer.

You can add coconut sugar/brown sugar or castor sugar also, in place of jaggery if it is available to you.