Click it and Unblock the Notifications
Latest Updates
-
Exclusive: Rubina Dilaik Said Yes To The Ward In Seconds: Here's The Raw Truth Behind Why -
PM Modi Turns Viral ‘Melodi’ Nickname Real With Melody Gift To Meloni, Inside India’s Iconic Toffee Origin -
Superglue, A Potato, A Plastic Bag: The Dangerous DIY Contraception Cases That Shocked Doctors -
One Pot Easy Meal: Delicious Veg Pulav Recipe -
'Melodi' Moment Breaks The Internet: PM Modi Meets Giorgia Meloni In Rome, Colosseum Diplomacy Explained -
Remembering Bipin Chandra Pal On His 94th Death Anniversary With 10 Bold Quotes On Swaraj And Identity -
'That Imposter Syndrome Is Always There' — Virat Kohli Just Said What Most High Achievers Won't Admit -
Varada Chaturthi 2026: Significance, Puja Timings, Rituals And Why Devotees Avoid Seeing The Moon -
Is Your Mango Safe To Eat? Seven Warning Signs To Check Before You Bite -
Your Quick Energy Drink: The Ultimate Banana Shake Recipe
Meethe Chawal Recipe: How To Make Zarda Pulao
Meethe chawal is a popular North Indian sweet that is prepared mainly during festivals. It is also known as zarda pulao. Here is a detailed preparation method with images and a video.
Meethe Chawal is a popular North Indian sweet that is prepared for most of the festivals and special occasions. This sweet is also called zarda pulao and is prepared during Eid, whereas Jains make the meethe chawal for Paryushan.
The sweet rice has the basic ingredients of basmati rice and sugar; however, certain dry Indian spices are also added to the sweet to give it a nice aroma and flavour. The fragrant sweet zarda pulao is yellow in colour and this colour is got by adding a little food colouring.
The meethe chawal is quick and easy to make at home. This sweet is a perfect dessert to any meal and is also a simple one to make for parties and home-bound functions. So, if you would like to try this recipe at home, here is the video followed by the step-by-step procedure along with images.
MEETHE CHAWAL RECIPE VIDEO
Recipe By: Meena Bhandari
Recipe Type: Sweets
Serves: 2
-
Basmati rice - 1 cup
Sugar - ½ a cup
Cloves - 3-4
Bay leaf (tej patta) - 1
Ghee - 2 tbsp
Saffron food colouring - ½ a tsp
Chopped almonds - 1 tsp
Chopped pistachios (soaked in water for 5 minutes) - 1 tsp
Cardamom powder - 1 tsp
Saffron strands - for garnishing
Water - 2¾th cups + for rinsing
-
1. Add the basmati rice in a strainer.
2. Pour water and wash the rice thoroughly.
3. Transfer it into a bowl.
4. Add a cup of water, just enough to submerge the rice and soak it for 5 minutes.
5. Meanwhile, add ghee into a heated pan.
6. Then, add the bay leaf and cloves.
7. Further, add the rice and 1¾th cups of water.
8. Add the saffron food colouring and mix well.
9. Cover it with a lid and allow it to cook for 10 minutes on a low flame.
10. Open the lid and add the sugar.
11. Mix well; and when the sugar starts to melt, cover it with the lid again.
12. Turn off the stove and allow it to cook in the heat for about 5-10 minutes.
13. Add cardamom powder, chopped almonds and pistachios.
14. Mix well and cover it with the lid again for a minute.
15. Transfer into a serving bowl and garnish with saffron strands.
- 1. The rice can be cooked in a pressure cooker as well.
- 2. You can add any dry fruits of your preference.
- Serving Size - 1 bowl
- Calories - 727 cal
- Fat - 14 g
- Protein - 12 g
- Carbohydrates - 141 g
- Sugar - 57 g
- Fibre - 4 g
STEP BY STEP - HOW TO MAKE MEETHE CHAWAL
1. Add the basmati rice in a strainer.
2. Pour water and wash the rice thoroughly.
3. Transfer it into a bowl.
4. Add a cup of water, just enough to submerge the rice and soak it for 5 minutes.
5. Meanwhile, add ghee into a heated pan.
6. Then, add the bay leaf and cloves.
7. Further, add the rice and 1¾th cups of water.
8. Add the saffron food colouring and mix well.
9. Cover it with a lid and allow it to cook for 10 minutes on a low flame.
10. Open the lid and add the sugar.
11. Mix well; and when the sugar starts to melt, cover it with the lid again.
12. Turn off the stove and allow it to cook in the heat for about 5-10 minutes.
13. Add cardamom powder, chopped almonds and pistachios.
14. Mix well and cover it with the lid again for a minute.
15. Transfer into a serving bowl and garnish with saffron strands.
Continue with Google