Meetha Chawal/Zarda Pulao

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Meetha Chawal - Rice cooked in milk, sweetened with sugar and seasoned with nuts and spices. The dish is popular in punjab and is served as a dessert in the weddings. It is similar to sakkarai pongal of south india. Lots of nuts like almonds, pistachios, cashews, raisins, and aromatic spices such as nutmeg, mace,elaichi are used to give rich taste and aroma.This is a one pot dish, It can be made in cooker, insta pot, or stove top.The dish is also called by the name Zarda pulao.




How to make:

Soak Basmati rice along some Kesar strands in milk for 30 minutes. I'm using milk as it gives a rich taste.

Season ghee with spices such as cinnamon, cloves, elaichi, nutmeg, mace, and nuts like cashews, almonds, pistachios, and raisins.

Pressure cook rice with milk.

Sweeten with sugar. Country sugar can also be used.

Storage:

Store it in the fridge and consume it the next day. 

Reheat in the microwave for 10 seconds before serving.

Substitutions:

Milk can be replaced by water. The original recipe uses water alone.

Vegan:

Substitute milk with coconut milk or almond milk and ghee for nut butter like almond or cashew.

Equipment used: 2 ltr pressure cooker.

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Pre-Preparation:

Soak rice in milk for 30 minutes. Soak Kesar strands in warm milk for some time.



Recipe:


Zarda Pulao

A rich dessert made with rice, milk and seasoned with nuts.

Total time Taken: under 30 minutes.

No. of servings: 3

1 cup = 200ml.

Ingredient with measurements:

Basmati Rice - 1/2 cup

Milk - 1 cup

Sugar - 1 cup

Kesar strands - a few.

Seasoning:

Ghee - 2 tbsp

Cinnamon - 1"

Cloves - 1

Elaichi -2

Nutmeg - a pinch

Mace - 1 strand

Almond - 4

Cashews - 4

Pista - 4

Raisins - 4

Directions with pics:

1. Heat ghee in pressure cooker. Add spices such as cinnamon, cloves,elaichi, nutmeg, mace and nuts like almonds, pista,cashews, raisins.


2. Add soaked rice with milk and also add the milk with kesar.


3. Pressure cook for 2 whistles. Allow to cool down.

4. Add sugar and cook in slow flame till rice and sugar gets homogenous.


5. Remove from fire.



Note:

Pressure cooking makes the rice soft the way we prefer to eat. You can also cook the rice in the pan covered with the tight lid.



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