Pairs well with Meethe Chawal
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Meethe Chawal
333.6K views • 2mo ago
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A special and favorite recipe of Meethe Chawal/Meethe Pulao, perfect for celebrating the golden time of the year, the time of harvest.
00:45:00 total
Serves 8
easy
Decadent Dessert
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Ingredients
- Ghee - 3 tbsp
- Sella basmati rice - 2 ½ cups (soaked for 20 minutes)
- Apricots - 7-8 no. (roughly chopped, optional)
- Water - 4 cups
- Saffron water - 1 tbsp
- Sugar - 1 cup
- Cloves - 3 no.
- Green cardamom - 2 no.
- Water - ½ cup (for final mixing)
- Fried nuts - as required
- Sugar - ¾ cup (for final mixing)
- Water - little (for final mixing)
- Pistachios - 10-12 no. (for frying nuts)
- Almonds - 10-12 no. (cut into halves, for frying nuts)
- Dry Coconut - ¼ no. (sliced, for frying nuts)
- Cashew Nuts - 10-12 no. (for frying nuts)
- Fennel seeds - ¼ tsp (for frying nuts)
- Black peppercorns - ¼ tsp (crushed, for frying nuts)
Instructions
- Prepare Meethe Chawal: In a small kadai or handi, add ghee. Once it's hot, add sella basmati rice and saute for a minute. Add apricots, water, saffron water, sugar, cloves, green cardamom, water and mix well. Cover it with the lid and let it cook for 12-15 minutes on low flames or until it's cooked well. Finish it with fried nuts, remaining sugar, little water and give it a good mix. Turn off the flames and transfer it into the serving bowl or dish and garnish it with mint sprig, fried nuts. Serve hot.
- Fry Nuts: In a pan, add ghee. Once it's hot, add pistachios, almonds, dry coconut, cashew nuts and fry them until light golden in color. Add fennel seeds, crushed black peppercorns and give it a good mix. Turn off the flames and keep it aside for further use.
