MEETHE CHAWAL (SWEET RICE)

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Meethe Chawal: (version #1)

First added: 2012-11-10; Last edited: 2012-11-10

Author: Anjana Maheshwari (Yale ISPY).

Background:

This recipe is from Anjana's mother.

Essential Supplies & Ingredients: (makes enough for 2 - 4 servings)

• 1 cup long grain rice (Indian basmati rice recommended), rinsed; weight = ???
• 1 tablespoon ghee (Indian butter, is preferred, but unsalted butter may be substituted); weight = 15 g
• 3/4 - 1 cup sugar (depending on your taste)
• 2 - 2 1/2 cup whole milk; weight = 450 - 575 g
• 7 - 8 almonds (roasted), sliced
• 1 - 2 small green cardamon pods
• 1 clove, whole (with the round part removed)
• 1/4 teaspoon turmeric powder
• 1 - 2 saffron "threads"

Instructions:

Preparing Meethe Chawal: (40 - 50 minutes)

1) Heat the pot (a deep pan or deep frying pan) over medium heat before add butter-ghee.

2) After the butter melts add the clove and crushed cardamom powder.

3) Add the rice and stir it for 40 - 50 seconds.

4) Add the turmeric powder to the milk and mix.  Add the tumeric-milk mixture to the pan.

5) Soak the saffron leaves in 1 tbsp of lukewarm milk separately (this way the saffron will give a uniform colour)

6) Continue cooking using medium heat, stirring occassionally.  Sometimes the rice may need more milk (as per the rice quality).  (Some cooks use 1 cup of water and 1 cup of milk.  However cooking in undiluted milk makes the cooked rice more tasty.)

7) When the rice is cooked (most of the liquid will be absorbed and the rice will be soft) add sugar (just spread the sugar over the rice; do not mix yet).  Cover the pan for a minute.

8) After a minute once the sugar has melted and you see "sugary water" cook the rice for some more time stirring continuously.  (Make sure the rice does not stick to the bottom of the pan).

9) Once all the water is absorbed-evaporated, turn off the heat and cover the pan with a lid.

10) Add sliced almonds and raisins.

11) Serve hot.

Other Options:

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Assessment and Possible Improvements:

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Annotated Internet Links:

1)

Recommended Cookbooks:

1)

 


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