Serve this un­for­get­table Pun­jabi Meethe Chawal

Stanstead Journal - - FRONT PAGE -

(NC) A fes­tive Meethe Chawal is an aro­matic dessert for your fam­ily cel­e­bra­tion or for a din­ner party with friends. The main in­gre­di­ent is rice tinged with saf­fron and stud­ded with nuts and raisins -- and it's a sweet treat that will have your guests ask­ing for more. “This Meethe Chawal is a great choice for any­one look­ing to ex­plore tra­di­tional Pun­jabi desserts,” says Vanita Ashat, a chef at Pres­i­dent's Choice cook­ing school. “It's one of my go-to recipes for cel­e­brat­ing spe­cial oc­ca­sions with my ex­tended fam­ily.” Prep time: 15 min. / Cook time: 30 min.

Makes 18 serv­ings

In­gre­di­ents

2 cups (500 ml) Su­raj Bas­mati Rice 2 tbsp (25 ml) 2 milk Pinch PC Black La­bel Saf­fron Threads

Spice 2 tbsp (25 ml) ghee 1 Su­raj Cin­na­mon Bark Stick, bro­ken 6 Su­raj Car­damom Pods 4 Su­raj Whole Cloves 1/2 tsp (2 ml) Su­raj Turmeric 1-1/2 cups (375 l gran­u­lated sugar 1 tbsp (15 ml) ghee 1/4 cup (50 ml) un­salted roasted

cashews, chopped 1/4 cup (50 ml) nat­u­ral al­monds,

chopped 1/4 cup (50 ml) un­salted shelled pista

chios, chopped 2 tbsp (25 ml) golden raisins

In­struc­tions

1. Place rice in medium bowl. Fill with cold water and swish around with hand. Tip out cloudy water, leav­ing rice in bowl. Re­peat twice. Fill bowl with cold water and soak 20 min. Drain rice in fine sieve and set aside. 2. Mi­crowave milk in mi­crowave-safe ramekin for 15 to 20 sec­onds or un­til hot. Crum­ble in saf­fron and let stand. 3. Heat 2 tbsp (25 ml) ghee in saucepan over medium-high heat; add cin­na­mon, car­damom and cloves and cook 30 to 45 sec. or un­til spices crackle and are fra­grant. Stir in rice un­til well coated in ghee. Stir in turmeric and 3 cups (750 ml) water; bring to a boil. Stir in saf­fron milk and sugar, cover and re­duce heat to low. Cook 18 to 20 min. or un­til rice is ten­der and liq­uid is ab­sorbed. Let stand off heat, cov­ered, 5 min. 4. Mean­while, heat 1 tbsp (15 ml) ghee in fry­ing pan over medium heat; cook cashews, al­monds and pis­ta­chios 3 to 5 min., string fre­quently, or un­til golden. Stir in raisins; cook 1 to 2 min. or un­til plump. Care­fully stir mix­ture into rice.

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