I learned the recipe from my MIL many years ago. She used to prepare these on Sunday afternoons. Heavy breakfast on Sundays was often followed by a light lunch and meethe chawal.
I have tried the recipe after a very long time but my kids love it so I think now I will be making them quite often.
I was in a hurry to take photos as my younger son was asking for these but you should wait for some time after switching off the flame and then serve these. Then each grain of rice will be separate. You can also leave them uncovered for some time and then shift in the serving bowl.
How to make Meethe Chawal
Soaking time: 30 minutes
Cooking time: 15 minutes
1 cup Rice ( I use Daawat Basmati rice)
2 ½ cup water
2 tbsp Ghee
1/8 tsp turmeric ( Optional for uniform yellow color)
1 cup sugar ( My family likes it on sweet side. You can start with a little less quantity and then add according to your taste.)
few strands of saffron
¼ tsp cardamom/ elaichi powder
2 tbsp dessicated coconut powder ( Narial burada)
2 tbsp slivered almonds
1 tbsp raisins
To make Meethe Chawal
Wash the rice and soak in water for ½ hour.
Take a heavy bottomed pan and heat the ghee. Add turmeric in hot ghee. Add rice and 1 ½ cup of water to the pan cover and let it cook on low flame for some time.
In a bowl add rest of the water, sugar and saffron and mix so that all the sugar is dissolved.
When rice is almost cooked add the sugar mixture and raisins to the rice and cover again. Let it cook for 5 more minutes or until rice is fully done.
Spread slivered almonds and coconut powder on top, switch off the flame and leave them covered for some time. Do not mix rice at this stage. Wait for some time so that rice is set. If your rice seems too soft to serve leave them uncovered for 5 minutes.