اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
This sweet rice recipe, or as we call it meethi chawal, isn’t actually that frequently made in our house. Not because it’s not delicious (it is very much so), but because my mum says we can’t. The vast majority of the times I have had this sweet rice recipe has been at weddings. I don’t really like how they make it at weddings though. The rice grains always seem way too hard for my liking.
I wasn’t planning on publishing this recipe for a while yet, but with Eid around the corner I thought it would be good to do this recipe now. It’s my brother’s birthday next week and I have no idea what to make him as well. I want to make him a chocolate cake, but I am not too sure as to how I should design it to be honest with you. I did make a chocolate drip cake for my little cousin’s birthday and that went down a treat. I might do something similar.
Anyways I went off on a bit of a tangent there. So, this sweet rice recipe is extremely easy to make. It doesn’t take long at all. If you have time to boil rice, then you have time to make this rice recipe. It is classed as a dessert, but who cares? Eat it whenever you want. I like to have mine alongside a cup of tea. Although I like to have everything with a cup of tea.
This sweet recipe is a traditional Pakistani dessert recipe perfect for all special occasions.
This sweet rice recipe, otherwise known as zarda rice or meethe chawal, is a traditional Pakistani dessert prepared and enjoyed during Eid. This sweet rice is also served as a dessert on auspicious occasions such as weddings. The basic ingredients are basmati rice and sugar syrup, but it is the carefully chosen assortment of spices like green cardamom pods and cinnamon that make it more flavourful and aromatic. This Pakistani dessert recipe has a sprinkle of almonds and coconuts to add some colour and even more mouth-watering!
- For Boiling Rice:
- 300g Rice
- ½ tsp Orange Powdered Food Colouring
- For Sugar Syrup:
- 100g Butter
- 150g Granulated Sugar
- 1 tsp Sultanas
- 3 tbsp Water
- 1 tsp Green Cardamom Pods/Bari Elachi
- 1 tsp Almonds/Badam
- 1 tbsp Coconuts/Khopra
- ½ inch Cinnamon/Darchini
- In a bowl soak the rice for at least 10 minutes
- Bring a large pot of water to a gentle boil
- Add the orange food colouring and stir to combine
- Add the soaked rice and boil until the rice grains are tender
- Drain the rice and set aside
- In a pan melt the butter on low hear
- Add the sultanas and the granulated sugar
- Cook on medium heat for 1-2 minutes until sugar has dissolved
- Add the water and cook for a further 1-2 minutes until the sultanas have puffed up
- Add the green cardamom pods, almonds, coconuts and cinnamon
- Cook for 2-3 minutes
- Add the cooked rice and mix the rice gently into the sugar syrup
- Cover with a lid and a tea towel and cook on low heat for 15 minutes
- Remove the lid and cook for 1-2 minutes
- Your sweet rice is ready!