Meethe chawal
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Fragrant rice cooked with sugar, ghee, saffron or yellow colour, cardamom and dry fruits, made yellow for Basant Panchami.
Region: PunjabOccasion: Basant Panchami; Baisakhi and family celebrationsTime: 45 minServes: 4Vegetarian
Ingredients
- 1 cup basmati rice, soaked 30 minutes
- ¾ cup sugar
- 3 tbsp ghee
- A pinch of saffron soaked in 2 tbsp warm milk, or a pinch of turmeric
- 4 cloves and 4 green cardamoms
- 2 tbsp each raisins, almonds and cashews
- 2 tbsp grated coconut (optional)
Method
- Boil the rice in plenty of water with the saffron or turmeric until three-quarters cooked. Drain.
- Heat ghee in a heavy pan, add cloves and cardamom, then fry the nuts and raisins until golden.
- Add the rice and the sugar, mix gently, and cover.
- Cook on very low heat for 10–15 minutes until the sugar melts and is absorbed and the rice is fully cooked.
- Fluff with a fork, sprinkle coconut and serve warm.
History
Yellow food and clothes are part of Basant Panchami in Punjab, where the festival marks the coming of spring and the yellow mustard flowers in the fields.
Significance
Families cook yellow sweet rice for Basant and fly kites. It is also a common sweet dish at Baisakhi and at weddings.