Peeley Meethe Chawal

Name: Peeley Meethe Chawal
Cuisine: Indian
Ingredients: 1 cup Basmati rice; 2 cups Water; 20 strands Saffron +1 tbsp warm milk; 4 Cloves; 2 Small cardamom; 1 cup Sugar; 2-3 tbsp Sliced coconut; 7-8 Sliced almonds; 3 tbsp Cashewnuts halves; 7-8 Sliced pistachios; 2 tbsp Ghee

Poonam Gupta @cook_11996502

Ahmedabad

#Festive
Meethe chawal is a light dessert and is fun and easy to make. Flavoured with saffron, garnished with nuts it a treat for eyes and mouth. Meethe chawal is specially made in the festival of Basant Panchami.

Poonam Gupta @cook_11996502

Saved

Ingredients

1 cupBasmati rice
2 cupsWater
20 strandsSaffron +1 tbsp warm milk
4Cloves
2Small cardamom
1 cupSugar
2-3 tbspSliced coconut
7-8Sliced almonds
3 tbspCashewnuts halves
7-8Sliced pistachios
2 tbspGhee

Saved

Steps

1

Wash and soak rice in water 2 hours.
2

After 2 hours drain out the water.
3

Now heat a saucepan and add 2 cups of water and add rice and mix well. Take a boil.
4

As soon as water starts boiling reduce to heat to lowest, cover the pan.
5

Let the rice cook for 10-12 minutes. On the half way after 5 minutes stir the rice very gently.
6

Cover the pan again and let it cook for another 5-6 minutes.
7

When 12 minutes completes open the pan gently fluff the rice.
8

Switch off the flame and keep the rice aside.
9

For making tadka take a pan and heat it on high heat. Add ghee and let it melt. Spread the ghee evenly on pan.
10

Now add cloves and Cardmoms.
11

Let them crackle a bit and add cooked rice.
12

Add saffron milk and give a gentle mix.
13

Mix very gently. Now add sugar and give a gentle mix.
14

Cover the pan cook for a minute.
15

Then open the pan and cook the rice till sugar water evaporates.
16

When rice becomes little dry add half of cashews, almonds and pistachios.
17

Mix everything very gently reduce the flame to lowest cover the pan and cook rice for 1-2 more minutes.
18

Now give a very gentle mix. Switch off the flame.
19

Peeley Meethe Chawal is ready to serve.
20

Take it out in serving plate and garnish with leftover nuts.