Punjabi Meethe Chawal Recipes

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PUNJABI MEETHE CHAWAL (SWEET RICE FROM PUNJAB, INDIA)



Punjabi Meethe Chawal (Sweet rice from Punjab, India) image

My mom's a Punjabi and I'm very proud of it! This recipe is from the land of Punjab and I'm really happy to be sharing it on Zaar. Enjoy!

Provided by Charishma_Ramchanda

Categories     Dessert

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

400 g basmati rice, washed and drained
200 g sugar
1 cup milk
3 -4 saffron threads
25 g cashews
10 g pistachios
25 g raisins
20 g ghee

Steps:

  • Place saffron in a little warm milk and keep aside.
  • Then, fry the rice in ghee.
  • Cover the rice with milk and water completely.
  • Add all remaining ingredients.
  • Cover.
  • Cook on a low flame for 15-20 minutes.
  • When all the water is absorbed, remove from heat and garnish with cashews and raisins.
  • Serve hot for a delicious unique Indian dessert you'll always remember!

Nutrition Facts : Calories 726.7, Fat 14.2, SaturatedFat 5.8, Cholesterol 21.3, Sodium 77.8, Carbohydrate 140.9, Fiber 4.3, Sugar 57.4, Protein 11.7

PUNJABI MEETHE CHAWAL



Punjabi Meethe Chawal image

Number Of Ingredients 14

2 cups (500 ml) Suraj Basmati Rice
2 tbsp (25 ml) 2% milk
1 Pinch PC Black Label Saffron Threads Spice
2 tbsp (25 ml) ghee
1 Suraj Cinnamon Bark Stick, broken
6 Suraj Cardamom Pods
4 Suraj Whole Cloves
1/2 tsp (2 ml) Suraj Turmeric
1.5 cups (375 l granulated sugar
1 tbsp (15 ml) ghee
1/4 cup (50 ml) unsalted roasted cashews, chopped
1/4 cup (50 ml) natural almonds, chopped
1/4 cup (50 ml) unsalted shelled pistachios, chopped
2 tbsp (25 ml) golden raisins

Steps:

  • 1. Place rice in medium bowl. Fill with cold water and swish around with hand. Tip out cloudy water, leaving rice in bowl. Repeat twice. Fill bowl with cold water and soak 20 minutes. Drain rice in fine sieve and set aside.
  • 2. Microwave milk in microwave-safe ramekin for 15 to 20 seconds or until hot. Crumble in saffron and let stand.
  • 3. Heat 2 tbsp (25 ml) ghee in saucepan over medium-high heat; add cinnamon, cardamom and cloves and cook 30 to 45 seconds or until spices crackle and are fragrant. Stir in rice until well coated in ghee. Stir in turmeric and 3 cups (750 ml) water; bring to a boil. Stir in saffron milk and sugar, cover and reduce heat to low. Cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Let stand off heat, covered, 5 minutes.
  • 4. Meanwhile, heat 1 tbsp (15 ml) ghee in frying pan over medium heat; cook cashews, almonds and pistachios 3 to 5 minutes, string frequently, or until golden. Stir in raisins; cook 1 to 2 minutes or until plump. Carefully stir mixture into rice.

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