Baisakhi is celebrated every year in Punjab and other nearby regions like Haryana and Delhi with great pomp and fervour. This festival marks the harvest of Rabi crops and commencement of Sikh New Year. Baisakhi is considered an important festival also because of it being the day when Guru Gobind Singh Ji founded Khalsa Panth in 1699. On this day, people wear bright yellow and orange coloured clothes, dance to the tune of dhol and enjoy scrumptious treats.
Just like any other festival, food is an essential part of Baisakhi celebrations too. Among the many traditional dishes enjoyed on Baisakhi, there is kesari chawal which is always there. Also known as meethe chawal or peele chawal, this sweet rice variety is an intrinsic part of Baisakhi celebrations. If you think these are your regular rice, you are wrong. This yellow hued rice are sweet and loaded with goodness of nuts, saffron and other aromatic spices. They are yellow in colour because it signifies prosperity, abundance and bounty. This traditional Punjabi recipe is delectable and worth drooling for. And no, making this delight is not at all hard. For you, we have brought an easy and quick recipe of meethe chawal that you can make at home this Baisakhi! Here you go!
Ingredients
- 2 cup rice
- 1 cup mixed dry fruits
- 2 tbsp ghee
- 2 cup sugar
- 2 tsp clove
- 2 dashes of saffron
- 1 tbsp fennel seeds
- 2 tsp green cardamom
Method
- Start by soaking rice. Soak rice for at least for 30 minutes and boil it in water.
- Take a heavy bottomed pan and add soaked rice to it. Add a dash of saffron to the water and let it boil. Let the rice cook properly.
- Meanwhile, add warm water to a bowl and mix powdered sugar. Mix well to form a thin syrup.
- Heat another pan and add ghee to it. When the ghee is hot, add cloves, fennel seeds and green cardamom. Sauté well until the aroma comes out of the spices.
- Now, add boiled rice to the pan. Mix the nuts and rice together. Also add sugar syrup and let it cook for at least 10 minutes. Close the lid.
- Now, garnish the rice with saffron and some nuts. Serve and enjoy!
