MEETHE CHAWAL

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.