MEETHE KESARI CHAWAL

Preparation Method :

• Wash the rice, boil in a deep pan in 6 cups water and ¼ teaspoon salt. Boil till soft. Do not overcook and make it mushy.
• Strain rice and let it be in the strainer for 5 minutes. Spread on a tray. Separate grains with a fork.
• Mix saffron and food colour with 1 teaspoon milk. Keep aside.
• Heat 2 tablespoon ghee in a thick bottom kadhai. Reduce heat. Add cumin seeds, cardamom, cloves, cinnamon and black peppercorns. Stir for a minute till fragrant.
• Pour over the rice and mix gently with the fork.
• Add half of the rice in a heavy bottom kadhai and spread at the bottom. Sprinkle half of the sugar over the rice.
• Sprinkle some saffron, half the nuts and coconut over the sugar.
• Repeat the rice layer, then sugar, saffron, nuts and coconut.
• Dot the rice with the remaining 1 tablespoon ghee.
• Cover with a tight lid and cook on very low heat for 5 minutes for the sugar to melt. Remove from heat.
• The rice appears wet at this time, but give rice a little standing time for the rice to absorb the melted sugar. If you cook longer the rice becomes chewy. Transfer to a serving platter.
• Serve hot garnished with vark.