Delightful and sugary rice with flavors of saffron, coconut, cinnamon, cardamom etc is meethe chawal. It has a gorgeous yellow color. It is commonly prepared on the occasion of Basant Panchami. Basant Panchami marks the beginning of spring season. It is dedicated to Goddess Saraswati as Goddess Saraswati is fond of the yellow color. Yellow colored dresses are worn on this day and dishes of yellow color are offered and served as prasad, sweet yellow rice recipe is the most popular one.
Basmati rice should be used for the most flavourful rice preparations. Meethe chawal recipe is all about the correct way of making it. I made meethe rice for the first time for the blog on the occasion of Basant Panchami. And frankly, I wasn’t sure if it would turn out correct. But it was superb and that’s why it is here. So just follow this recipe to the T and you’ll get impeccable meethe chawal with each grain separate, coated with sugar and perfectly cooked. I have flavored meethe chawal with spices such as cinnamon, cloves, cardamom. Further, I have used cashews, raisins, coconut, and saffron for the bite and some zing.
Another recipe that can be prepared on the occasion of Basant Panchami is Rava Kesari. Absolutely simple yet delectable preparation! Find the recipe here. Savory rice preparation on the occasion of Basant Panchami can be matar pulao. Find its recipe here.
1. Add 3 cups of water in a pan. And let it come to a boil.
2. Into this goes ½ cup washed and soaked rice.
3. Cook rice on a low-medium flame till they are 90% cooked. I know my rice. They take 7 minutes to reach this stage.
4. Drain out the water and keep rice aside.
5. Heat 2 tbsp clarified butter (ghee). Add 1” cinnamon (dal chini), 3 cloves (laung) and 2 cardamoms (elaichi). Cook for 1 minute.
6. Next goes in a handful of each, cashews, coconut flakes and raisins. Cook for 30 seconds on low flame.
7. Add ¼ cup water.
8. Now add 1/3 cup sugar.
9. Cook on low flame till sugar dissolves.
10. Add in few saffron strands and a pinch of turmeric color.
11. Meanwhile, the sugar water mixture will come to a boil. Add in the cooked rice.
12. Cover and place some weight on the top. Cook for 5-7 minutes or till the water is totally absorbed by the rice.
13. Switch off the flame. Let meethe chawal sit for 7-8 minutes.
14. Garnish with sliced pistachio/or dried rose petals, for some extraordinary look. Bon appétit!
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
1. Add 3 cups of water in a pan. And let it come to a boil.
2. Into this goes ½ cup washed and soaked rice.
3. Cook rice on a low-medium flame till they are 90% cooked. I know my rice. They take 7 minutes to reach this stage.
4. Drain out the water and keep rice aside.
5. Heat 2 tbsp clarified butter (ghee). Add 1” cinnamon (dal chini), 3 cloves (laung) and 2 cardamoms (elaichi). Cook for 1 minute.
6. Next goes in a handful of each, cashews, coconut flakes and raisins. Cook for 30 seconds on low flame.
7. Add ¼ cup water.
8. Now add 1/3 cup sugar.
9. Cook on low flame till sugar dissolves.
10. Add in few saffron strands and a pinch of turmeric color.
11. Meanwhile, the sugar water mixture will come to a boil.
12. Add in the cooked rice.
13. Cover and place some weight on the top. Cook for 5-7 minutes or till the water is totally absorbed by the rice.
14. Switch off the flame. Let meethe chawal sit for 7-8 minutes.
15. Garnish with sliced pistachio/or dried rose petals, for some extraordinary look. Bon appétit!
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