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Rangoli Chaawal Recipe

Rangoli Chaawal

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

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1.
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.
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