Story ProgressBack to home
Rangoli Chaawal Recipe
Rice cooked with homemade paneer and saffron. A treat for the eyes and perfect for celebrating any festive occasion.
- Total Cook Time 40 mins
- Cook Time 40 mins
- Recipe Servings2
- Difficult
Ingredients of Rangoli Chaawal
- 1 cup basmati rice
- 1 cup full cream milk
- 1 tsp citric acid
- 1 cup sugar
- Edible liquid colours
- Saffron - soaked in water
- 2 Tbsp ghee
- 1 tsp cardamom powder
- Soaked almonds to garnish
How to Make Rangoli Chaawal
HideShow Media1.
1. Soak rice in ample water for 1 hour, and then boil the soaked rice.
2.
2. Remove from flame just before it is fully cooked or par-boiled.
3.
3. Drain the rice, and then spread on a plate to cool.
4.
4. In a heated pressure cooker, add 2 tablespoons of ghee and 1 tsp cardamom powder.
5.
5. Add milk, citric acid and sugar to it.
6.
6. When the milk comes to a boil and forms small chunks of paneer, add the boiled rice.
7.
7. Mix with a light hand so that the rice doesn't crush.
8.
8. Cover the pressure cooker without weight. Simmer the gas and leave for 5 minutes.
9.
9. Uncover the cooker, and use a dropper (you can use a clean ink dropper) to sprinkle two drops each of different liquid edible colours - red, yellow, green, brown, orange.
10.
10. You can also use soaked saffron liquid in place of yellow/orange colour. This will also add flavour to the rice.
11.
11. Simmer the gas and leave the cooker covered for 2 minutes.
12.
12. Turn off the gas and leave covered for 5 minutes. Uncover and mix well.
13.
13. Garnish with soaked and peeled almonds. Rangoli Chaawal is ready to serve.