Recipe: Meethe Chawal
Prepare Meethe Chawal on the auspicious occasion of Basant Panchami.
A few saffron (kesar) strands
1 1/4 cups long grained (basmati) rice
2 tbsp ghee
1 small stick cinnamon (dalchini)
2 cloves (laung / lavang)
1 tbsp milk
1 cup sugar
1/4 cup blanched and sliced almonds and pistachios
Dry roast the saffron strands in a small pan for 10 seconds. Add the milk and keep aside.
Clean, wash and soak the rice for 10 minutes. Drain and keep aside.
Put 2½ cups of water to boil.
Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamoms and rice and sauté for 5 minutes.
Add the saffron mixture, sugar and hot water and pressure cook for 2 whistles.
Allow the steam to escape before opening the lid.
Separate each grain of rice lightly with a fork.
Serve hot garnished with the mixed nuts.