Meethe Chawal or the Zarda Pulao is an Indian sweet rice dish that combines the richness of khoa (a dairy prod) with the aromatic flavors of saffron, rose water, and nuts. It’s the perfect dessert to make your Eid celebrations even more memorable.
Meethe Chawal: A Beloved Dessert of Northern India and Pakistan
Meethe Chawal is a beloved dessert, especially popular in northern India and Pakistan. You’ll often find it at special occasions like weddings, Diwali, and Eid. It’s also called Zarda Pulao, with “Zarda” meaning yellow in Persian. So, it’s typically made with yellow food coloring, or sometimes with saffron-infused milk.
Zarda Pulao for Special Occasions
In my household, I would often make this rice dessert just for special occasions. This is one of my grandmother’s recipes, and when we’d visit her during festival time when I was a little girl, this would be one of the main dishes. Before I could dig into her other spread of food, she would always give me a spoonful of this Zarda Pulao. It’s truly an unforgettable memory.
Meethe Chawal: Tips and Variations
As I mentioned earlier, yellow coloring is typically used to give it a vibrant hue, but I’ve skipped that step in my recipe. Instead, I’ve used saffron-infused milk, so my meethe chawal might not appear as bright. However, if you love the vibrant color, feel free to include the coloring.
I’ve added mawa to this recipe, which really boosts the thickness and creaminess, making this Zarda pulao taste even better. But feel free to skip the mawa if you’d prefer not to include it!
You can add your choice of nuts like pistachios, walnuts, or melon seeds. If you want to add spices, toss in a small piece of cinnamon and two cardamoms before frying the nuts to add warmth. I didn’t add these spices because the recipe already has enough aroma from the rose water, saffron, nuts, and raisins.
Don’t forget to use only the freshest ingredients to make your Meethe Chawal shine! Serve them in lovely dessert cups, and top with extra nuts and even some edible rose petals for a delightful touch.
Additional Dessert Recipes
For additional dessert recipes, feel free to explore the options below:
Meethe Chawal
Description
Meethe Chawal, a delicately sweet and aromatic rice dish, epitomizes the fusion of traditional Indian flavors and textures. This delectable dessert features fragrant basmati rice combined with rich, unsweetened khoa, and is sweetened to perfection with castor sugar. The infusion of saffron milk imparts a luxurious hue and an unmistakable fragrance, making it as aesthetically pleasing as it is delicious. Almonds, cashew nuts, and raisins, fried until golden in ghee, add a delightful crunch and a burst of nutty flavor. A dash of rose water in the final moments of cooking elevates the dish with a floral note, culminating in a harmonious blend of flavors. Meethe Chawal is best enjoyed hot, adorned with extra nuts and dried rose petals for an added touch of elegance. This dish is a perfect choice for festive occasions and special celebrations, leaving a lasting impression on all who savor it.
Ingredients for the Meethe Chawal
Instructions on how to make the Meethe Chawal
Instructions on how to make the Meethe Chawal
Instructions on how to make the Meethe Chawal with step-by-step photos.
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Blanch the almonds in hot water and remove their skins. Slice them thinly
Slice the cashew nuts thinly.
In a small bowl, add a pinch of saffron to a little hot milk and mix well. Set aside.
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Rinse and soak the basmati rice in water for 10 minutes. Drain the water.
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In a pot of boiling water, carefully add the soaked basmati rice. Add 1 tsp of salt and cook until 90% done. Strain the rice and set it aside to cool down.
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Mix Khoa and Sugar:
Once the rice has cooled, add the unsweetened khoa and 120g of castor sugar. Mix well.
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Add Saffron Milk:
Pour in the saffron milk and mix again to ensure even distribution.
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Heat Ghee in a Pan:
In a pan, heat 2 tbsp of ghee.
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Fry Nuts and Raisins:
Add the sliced almonds, cashew nuts, and raisins to the pan. Fry until they turn golden brown.
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Add Rice Mixture:
Add the prepared rice mixture to the pan. Cook on low flame until the milk is absorbed, and the rice starts to thicken.
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Add Rose Water:
Before switching off the heat, add 1 tbsp of rose water and give the mixture one last stir.
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Garnish and Serve:
Decorate with more nuts and dried rose petals if desired. Serve the Meethe Chawal hot.
