Blog: SHEMROCK Group of Schools

Recipe of Meetha Chawal for Basant Panchami Festival

Ingredients

Basmati rice    500 gm

Almonds         20 pieces

Pista                20 gm

Kaju                20 gm

Kismis             20 gm

Khoya             250 gm

Lavang           10 pieces

Elaichi             10 pieces

Saffron            ¼ teaspoon

Kewra             400 gm

Sugar               100 gm

Ghee                100 gm

Water              7 glasses

Method

Soak the rice, badam and kaju. Put the saffron in the 7 glasses of water and boil. Put the soaked rice in the boiling water and also some lavang and elaichi pieces. When the rice is done sieve it to drain excess water.

In a heavy bottomed pan put some ghee and add some more elaichi and lavang and fry for 2 minutes. In a pressure cooker put half of the cooked rice and then half of the sugar and then the remaining rice.

Cook over a low flame. Add the remaining ghee to the rice, occasionally stirring it. Cook for 25 minutes.

Now add all the dry fruits and the mixture should be well steamed. Add 3 teaspoons of kewra and cover the vessel.

After the water has dried up add the khoya and cook for 15 minutes and take the vessel off the fire and put a silver foil over it. Totally it would take around 45 minutes to 1 hour for this preparation.