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29 April 2013,22:43 by
D.Sumithra

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MEETHE CHAWAL

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Soak the rice with water for 20 minutes.
  • Heat milk slightly and dissolve saffron in it.
  • Crush cashew nuts. Wash raisins and pat them dry. Blanch almonds and pistachios in one cup of hot water for five minutes. Drain and cut into slivers.
  • Boil 1 liter of water and add soaked rice along with half the green cardamoms and cloves. Cook till the rice is half done and drain away the excess water.
  • Add the saffron dissolved in milk and mix.
  • In a heavy bottomed pan Heat a ghee and add the cardamoms and cloves and sauté for two minutes.
  • Add half cooked rice and sugar, cook over low heat for ten to fifteen minutes stirring at regular intervals.
  • Add all the dry fruits and kewra water, cover the vessel and continue to cook.
  • Once the water has dried up, add khoya, stir well and cook for fifteen minutes or till done.
  • Serve hot.

INGREDIENTS

  • 400 grams Basmati rice          
  • 50 ml Milk      
  • A few strands Saffron (kesar)
  • 20 grams Raisins
  • 20 grams Cashew nuts           
  • 20 grams Almonds     
  • 20 grams Pistachios    
  • 6 pieces of cardamoms           
  • 5 Cloves         
  • 100 ml Ghee   
  • 300 grams Sugar        
  • ½ teaspoon Kewra water       
  • 300 grams khoya        

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