Sweet Rice with Dry Fruits, also known as Meethe Chawal, is a classic Indian dessert loved for its fragrant spices and rich texture. This recipe blends perfectly cooked rice with an assortment of dry fruits and warming spices like cloves, cinnamon, and cardamom, all sweetened with sugar and enriched with ghee. It is an ideal festive treat or a special dish to impress guests.
Ingredients:
- 2 cups Basmati rice
- 4 whole cloves
- 1 small cinnamon stick
- 2 green cardamoms
- 10 to 12 almonds, chopped
- 10 to 12 cashews, chopped
- ½ cup raisins
- 4 to 5 pistachios, chopped (for garnish)
- 1 cup sugar
- 2 tablespoons ghee
- 8 cups water (for boiling rice)
Instructions:
- Rinse the rice thoroughly and soak it in water for 30 minutes to soften.
- Bring 8 cups of water to a boil in a large open pan. Add soaked rice to the boiling water.
- Cook rice until it is partially done but still firm (al dente), then drain the water and set rice aside on a plate.
- Heat ghee in a frying pan on medium flame. Add cloves, cinnamon, and cardamom; sauté for 1-2 minutes until fragrant.
- Add chopped almonds, cashews, and raisins to the pan. Roast for 3-4 minutes until nuts are lightly golden and raisins puff up.
- Gently fold in the partially cooked rice, followed by sugar. Mix carefully with a spatula to avoid breaking the rice grains.
- Cook on low flame, stirring occasionally until the sugar dissolves and the rice absorbs the flavors, and the mixture becomes slightly dry.
- Turn off the heat, garnish with chopped pistachios, and let the rice rest for 5 minutes before serving.
Nutritional Information (General):
- Calories: 280 kcal
- Carbohydrates: 55g
- Protein: 5g
- Fat: 7g
- Fiber: 3g
- Calcium: 4% DV
- Iron: 8% DV
Cooking Tips & Variations:
- Use aged basmati rice for a more aromatic and fluffy texture.
- For a richer taste, replace half the sugar with jaggery powder.
- Add a few strands of saffron soaked in warm milk for color and aroma.
- For a vegan option, substitute ghee with coconut oil or vegan butter.
- You can toast the nuts separately for extra crunch.
Common Mistakes & Fixes:
- Mistake: Rice turns mushy or sticky.
Fix: Drain rice as soon as it is al dente and avoid overcooking during the final step. - Mistake: Sugar doesn’t dissolve properly.
Fix: Stir gently and cook on low flame until sugar melts completely. - Mistake: Dry fruits burn or become bitter.
Fix: Roast nuts and raisins on medium heat and keep stirring to prevent burning.
Chef’s Tips & Tricks:
- Soaking rice reduces cooking time and ensures even cooking.
- Use a wide pan for boiling rice so water evaporates faster, preventing sogginess.
- Add spices to hot ghee first to release their essential oils and enhance flavor.
- Allow the cooked rice to rest covered for a few minutes; this helps flavors meld.
Brand Suggestions:
- Rice: Tilda Basmati Rice (available at Tesco, Sainsbury’s)
- Ghee: Patak’s Ghee or Amul Ghee (available at Indian grocery stores)
- Dry Fruits: Whitworths or Tesco Mixed Nuts
- Spices: TRS or East End brand (widely available in Asian supermarkets)
- Sugar: Tate & Lyle Granulated Sugar
Equipment & Tools:
- Large pot for boiling rice
- Strainer or colander
- Frying pan or sauté pan
- Wooden spatula or silicone spoon
- Mixing bowl
- Serving plate or bowl
Pairing Suggestions:
- Serve warm or at room temperature as a dessert after Indian meals.
- Pairs wonderfully with a cup of masala chai or cardamom tea.
- Complements savory dishes like dal tadka or vegetable curry in a festive thali.
Allergen Information:
- Contains tree nuts (almonds, cashews, pistachios) – avoid if allergic.
- Contains ghee (dairy) – substitute with vegan fat if needed.
- Gluten-free and suitable for most diets if allergen substitutions are made.
Recipe Instructions Step by Step:
Step 1: Soak the Rice
Rinse and soak 2 cups of basmati rice in water for 30 minutes to soften.
Step 2: Cook Rice Partially
Bring 8 cups of water to boil in a large pan. Add soaked rice and cook until just firm (al dente). Drain and set aside.
Step 3: Heat Spices and Nuts
In a frying pan, heat 2 tablespoons of ghee. Add 4 cloves, 1 small cinnamon stick, and 2 cardamoms. Sauté for 1-2 minutes until aromatic. Add 10-12 chopped almonds, 10-12 chopped cashews, and ½ cup raisins. Roast for 3-4 minutes.
Step 4: Combine Rice and Sugar
Add the drained rice to the pan. Add 1 cup sugar and gently mix with a spatula to avoid breaking the rice.
Step 5: Final Cooking
Cook on low flame, stirring occasionally, until sugar dissolves and the mixture is slightly dry.
Step 6: Garnish and Rest
Turn off heat. Garnish with chopped pistachios. Let it rest for 5 minutes before serving.