MEETHE CHAWAL

INGREDIENTS

Basmati rice 1 1/2 cups
Milk 2 tablespoons
Saffron (kesar) a few strands
Almonds 10
Pistachios 10
Cashewnuts 10
Raisins 10
Green cardamoms 5
Cloves 5
Ghee 1/4 cup
Sugar 1 cup
Kewra water 1/4 teaspoon
Mawa (khoya) 1 cup + 1 tablespoon

METHOD

Wash and soak rice in three cups of water for fifteen minutes. Heat milk slightly and dissolve saffron in it. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain and cut into slivers. Roughly chop cashewnuts. Wash raisins and pat them dry. Boil four cups of water and add soaked rice along with half the green cardamoms and cloves.Cook till the rice is half done and drain away the excess water. Add the saffron dissolved in milk and mix. Heat ghee in a heavy bottomed pan and add the remaining cardamoms and cloves and sauté for two minutes. Add half cooked rice and sugar, cook over low heat for ten to fifteen minutes stirring at regular intervals. Add all the dry fruits and kewra water, cover the vessel and continue to cook. After the water has dried up, add khoya, stir well and cook for fifteen minutes or till done. Serve hot.