Meethey Chawal Recipe
This dish is usually made as prasad for poojas but it's a good dish that all toddler moms can use. It's full of carbohydrates that provide energy, and adding crushed nuts and jaggery to it makes it healthy. Moms can also pack it in their kid’s tiffin as a sweet dessert.
Ingredients (for 7-8 servings)
- 1 medium bowl basmati rice 2 tbsp oil
- 7-8 cloves
- 1 moti elaichi
- 4-5 choti elaichi
- 1 small piece of cinnamon
- 5-6 black peppercorns
- 3/4 cup sugar or crushed jaggery
- 7-8 strands of kesar dipped in a little milk
- Chopped nuts of your choice
*If you are using jaggery, mix it in hot water so that a solution is made. Sugar can be used directly.
- Soak the rice for at least 7-8 hours or even overnight before making the dish, strain and then keep aside.
- In a heavy bottomed pan add the oil and heat it. Then add all the khadaa masala and let it reach a crackle. Then add the strained rice and mix with light hands.
- Now add about 3/4 bowl of water (same size as the one you used for the rice) and mix. Cover the pan and let it cook on simmer by placing a tawa or griddle beneath it for 10-15 minutes. Check in between for rice to be cooked.
- Now open the lid and add kesar, nuts and the sugar or jaggery solution. Mix with light hands. Again cover with lid. Sugar leaves water and jaggery solution has water.
- Cook for around 10 minutes. The rice should be dry or a little wet. Switch off the gas and leave the covered rice on the griddle.
Wait 30 minutes and then serve the rice hot. For kids, try and remove khadaa masala before serving as they find it inconvenient.
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Also read: Soya Masala Rice: A Perfect Sunday Lunch
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