Peele
chawal- the fragrant sweet yellow saffron rice.
This recipe is specially made
on Basant Panchami or India’s spring festival. But it can be a feast on any
occasion. Basant(Vasant) Panchami is a
festival celebrated in the Hindu month of Magh (Jan/Feb). This festival
highlights the upcoming of spring and devoted to Goddess Saraswati – the
goddess of knowledge and wisdom.
We dress in yellow and pray and offer the yellow rice and yellow flowers. The color yellow holds a special meaning for this celebration as it signifies the brilliance of nature and the vibrancy of life. Also during this time of the year, India’s crops field are filled with yellow color, as the yellow mustard flowers bloom at this time.
We dress in yellow and pray and offer the yellow rice and yellow flowers. The color yellow holds a special meaning for this celebration as it signifies the brilliance of nature and the vibrancy of life. Also during this time of the year, India’s crops field are filled with yellow color, as the yellow mustard flowers bloom at this time.
Meethe
chawal is a traditional Rajasthani recipe. The fragrant sweetened rice is flavored
with saffron and cardamom and garnished with nuts.
In this recipe I am not using any food color, but if you want you can add for that extra bright yellow color.
In this recipe I am not using any food color, but if you want you can add for that extra bright yellow color.
Step by step recipe
of Meethe chawal:
Rinse
1 cup of Basmati rice thoroughly until water runs clear. Soak it for at least
30 minutes. After that drain it and keep aside.
Take
a heavy bottom pan and pour 2 tbsp. of Ghee in it. Add all the nuts and fry them
until golden. Remove them in a plate and keep it aside.
Now
add 3-4 cloves and a black cardamom to it.
When it becomes fragrant, add the
drained rice.
Lightly
sauté, taking care, not to break the rice.
When
the rice becomes translucent, add 2 cups of boiling water to it.
Also add the
saffron infused water. Cover and cook on low flame. Keep an eye on rice because
we want it to cook until ¾ th done. Keep stirring intermittently to make sure
it does not stick to the bottom.
Add
¾ cup sugar and ½ tsp cardamom powder and mix well. Stir until water is thick
and rice is cooked.
Turn
off the flame and keep the pan covered for 10 minutes and you are done.
Garnish
it with the fried nuts, grated coconut.
Fluff up the rice.
Serve warm.
Meethe chawal/Kesari
chawal recipe below:
Meethe
chawal – Fragrant sweet rice flavored with saffron and cardamom.
AUTHOR:
Monali
RECIPE
TYPE: Indian sweet
CUISINE:
Indian
SERVES:
4
INGREDIENTS
(measuring cup used, 1 cup=237 ml)
DIRECTION
NOTES
The
rice not becomes mushy, unless you add a lot of water and over cook it.
The
rice grains will fluff up and remain separate if you saute the drained rice
in ghee well.
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