Authentic Haryanvi Meethe Chawal with Warm Kesar Milk
Fragrant basmati rice simmered in sweet jaggery syrup, richly loaded with ghee, dry fruits, and aromatic green cardamom. Enjoy this traditional festive delight alongside a steaming glass of saffron-infused milk.
45min
Total Time
4
Servings
Haryanvi
Cuisine
Recipe
1
Boil the soaked basmati rice in plenty of water until it is about 70-80 percent cooked, then drain completely and set aside.
2
In a heavy-bottomed pan, dissolve the jaggery powder in 1.5 cups of water over medium heat to make a thin syrup, then strain to remove any impurities.
3
Heat desi ghee in the same pan, fry the cashews, almonds, and raisins until golden brown, and remove them to a plate.
4
In the remaining ghee, add cardamom pods, cloves, and cinnamon stick, letting them crackle for a few seconds.
5
Pour the strained jaggery syrup into the pan and bring it to a gentle boil.
6
Gently fold in the partially cooked basmati rice, saffron strands, and half of the fried dry fruits, mixing carefully to avoid breaking the grains.
7
Cover the pan tightly with a lid, reduce the flame to low, and let the rice steam in the sweet syrup for 10 to 12 minutes until all moisture is absorbed.
8
Drizzle rose water over the rice, garnish with the remaining dry fruits, and serve warm with a glass of warm kesar milk.
Ingredients
1 cup long-grain aged basmati rice, soaked for 30 minutes
3/4 cup organic jaggery powder
1.5 cups water
3 tablespoons pure desi ghee
4-5 green cardamom pods
2 cloves
1 small cinnamon stick
10-12 cashew nuts
10-12 almonds, blanched and sliced
2 tablespoons golden raisins
A generous pinch of edible saffron strands
1 tablespoon rose water
*This AI-generated recipe may contain inaccuracies.