By: Payal
Meethe Chawal is a classic Punjabi festive dish prepared during Baisakhi celebrations. Made with fragrant rice, sugar and ghee, this sweet dish symbolises prosperity, happiness and new beginnings.
1 cup Sela rice (parboiled rice), blanched
1¼ cup Sugar
4 cups Water
1 tsp Yellow food colouring (optional)
2–3 Cloves
4 Green cardamoms
10–12 Raisins
5 Almonds, shredded
¼ cup Ghee
For sealing
Dough
Little ghee to grease the lid
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Bring water to a boil and add the drained rice, yellow food colour, cloves and cardamom. When it comes to a boil again, lower the heat and simmer until the rice is almost cooked, for about 12 minutes.
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Drain the rice and rinse it twice under cold water. Leave it in a colander so all the excess water drains out.
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Heat ghee in a heavy‑bottomed pan. Add the raisins and almonds and sauté until they change colour slightly. Remove the nuts and keep them aside. Add the rice to the same ghee and mix well.
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Grease the edge of the lid with ghee. Place a rolled string of dough along the edge and lightly grease the dough as well.
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Lower the heat. Remove half the rice and sprinkle half the sugar over it. Layer the remaining rice and sugar on top. Cover with the lid, seal it, and place the pan on a tawa over low heat for about 30 minutes.
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Break the seal and serve hot, garnished with the fried raisins and almonds.
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