A comeback to blogging after a long hiatus (really long) is difficult. As I sit here at my table and type I am trying to find inspiration from the innumerable food photos I have clicked and the efforts that went into it. Trying to find words and ideas to write a good introduction to this post after a long time makes me think about those initial days of blogging 2016. Now that little ‘S’ is at school full time I will be able to give time to food blogging. It’s been so long and here we are going to learn a very simple dish, sweet saffron rice or meethe chawal.
An easy sweet dish to make yet make it special and festive. I made this on Holi day many moons ago. The saffron in this meethe chawal takes it to another level and gives a royal touch to it. Adding some cashew nuts definitely makes it even more special. Use a small pinch of turmeric to get that unmistakable golden hue.
This dish comes together very quickly and you can put up a feast with dal fry, special jeera rice and tomato cashew paneer.
More sweet recipes here.
- ¼ Cup long grained Basmati Rice
- 2 Tbsp ghee
- 2-3 cloves/laung/lavanga
- 1 long pepper/hippali/pippli
- 1 big pinch saffron/kesar
- 1 Tbsp warm milk
- ½ Cup water
- 2 Tbsp raisins
- 1 small pinch turmeric
- 2-3 Tbsp sugar
- 4-5 elaichi powdered
- In a bowl, take the basmati rice and rinse with water 2-3 times, keep aside
- Heat a pan on low flame and add ghee
- Once ghee melts add the whole masala, long pepper, laung and let it turn fragrant for a few seconds
- Meanwhile, add warm milk to a big pinch of saffron and keep aside
- Next into the pan, add the washed rice and fry it in ghee for a few seconds until the rice turns nutty
- Add ½ Cup water or so and let it cook
- Tip in the raisins, cover and let it cook
- Next add saffron milk and a pinch of turmeric
- Time to add the sugar, mix slowly and let it cook, also add the elaichi powder
- Cover the pan and let it rest
- With light hands mix the meethe chawal until the grains are separate
- Sweet fragrant meethe chawal is now ready to eat
Add cashews for a more festive feel and to add richness
If you do not have long pepper skip it, a small pinch of jaiphal powder (nutmeg powder) will also work. A small piece of javitri (mace) can also be added
This recipe can be easily doubled/tripled, adjust sugar and water accordingly to rice added, Rice:Water ratio is always 1:2 to get a well cooked meethe chawal
Meethe Chawal Stepwise:
In a bowl, take the basmati rice and rinse with water 2-3 times, keep aside
Heat a pan on low flame and add ghee
Once ghee melts add the whole masala, long pepper, laung and let it turn fragrant for a few seconds
Meanwhile, add warm milk to a big pinch of saffron and keep aside
Next into the pan, add the washed rice and fry it in ghee for a few seconds until the rice turns nutty
Add 1/2 Cup water or so and let it cook
Tip in the raisins, cover and let it cook
Next add saffron milk and a pinch of turmeric
Time to add the sugar, mix slowly and let it cook, also add the elaichi powder
Cover the pan and let it rest. With light hands mix the meethe chawal until the grains are separate
Sweet fragrant meethe chawal is now ready to eat
