Meethe Chawal aka Sweet Rice Dish

Meethe Chawal which literally translastes as Sweet Rice aka Gur (jaggery) Chawal (Rice) is very simple recipe which can be served as a snack or as a dessert. Growing up, my grandmother would always make them in the winter because she’d get fresh jaggery from the farm. Besides the fact that there was abundance of fresh jaggery, the taste and flavors of fresh jaggery is worth writing a book on. I remember sitting in the afternoon winter sun, and having this delicious dish for lunch. It certainly brings back fond memories. This is a simpler version of Zarda Pulao but is just as delicious.
The orange zest and the cardamom give this Sweet Rice Dish a depth in flavor. Meethe Chawal is very easy and quick recipe and to make anytime of the year and really enjoyed by adults and kids.

Prep time: 20 minutes (including soaking time)
Cook Time: 20 min
Serves – 6

Ingredients:
Basmati Rice – 1 cup
Hot Water – 2 cups
Jaggery – 3/4 cup
Ghee/ Clarified Butter – 1.5 tbsp
Cashews – 1 tbsp
Golden Raisins – 1 tbsp
Saffron – a pinch
Orange Zest – 1/2 tsp
Cardamom Powder – 1/4 tsp

Method:

1. Add the Jaggery to the hot Water, mix well and allow it to dilute with the water.
2. In a small skhillet, heat Ghee on medium heat.
3. Once hot, add in the Cashews and the Golden Raisins.
4. All the Cashews to get a little color and the Raisins plump up.
5. Pour it into the rice cooker.
6. Add the following to the rice cooker: washed, soaked and drained Rice, Saffron, Orange Zest.
7. Use a seive, strain the jaggery water to the rice cooker.
8. Mix well and cook as per the rice cooker instructions.
9. Once done, fluff with a fork and remove the rice from the cooker.
10. Top with Cardamom Powder and serve hot.

Tips:

1. You can make this dish in the pressure cooker or stove top as well.
2. For Orange Zest – take an orange and fine grate the orange part of the peel.
3. Great way of powdering the jaggery is to use a grater.

0 thoughts on “Meethe Chawal aka Sweet Rice Dish

  1. Dear Anuja and Hetal,

    can i serve this rice cold too or just microwave before serving?
    Do you have any ideas what can i serve with this?

    1. Hi Reni,

      This rice tastes good warm so you can microwave it before serving. It is almost dessert like so you can serve it by itself.

  2. Hi,
    Thank you so much for this wonderful site!
    Now for the Cardamom powder, I don’t actually have any, but I do have green and black pods, can I take the seeds from the pods and grind these instead (saves me a trip to town)?
    If so, which should I use for this recipe, the green or the black?

    Cheers!
    Dennis

    1. Hi Dennis,

      Absolutely! Use the green pods. Be sure to remove the husk and grind only the seeds. For a small amount, a mortar and pestle works the best.

  3. Hi
    Thanks for the recipe. I am looking for “gur na thepla” recipe. Have searched this site but could not find it. Please can u send me the link if you have it. Thanks

  4. u can also make it little more brownish colour by adding caramalised sugar. I used to make it with kerala matta rice (with extra ingredients- grated coconuts&bay leaves)also.

  5. Ive just started making it. Hope it turns out good 🙂
    Do we really need to grate jaggery?
    I just put in a medium lump and it has dissolved.
    Ive used jaggery in other dishes, I never had the need to grate it.
    Just thought I’d share this pointer. 🙂

  6. I tried this today & the rice came out raw. It was only thickened jaggery & raw rice after my electric cooker stopped cooking.

    1. Hi Mahe,
      Sorry to hear that! We have mostly made it in our rice cooker 🙁 …maybe the rice cookers are different. You can try the stove-top method next time!

  7. Hi Hetal and Anuja

    Thanks for this recipe. Made it yesterday evening.
    It was yummy. My kid liked it too.

    Bindu

    1. jaggery is unrefined sugar from palm sap and has more nutrional value due to minerals than regular sugar.
      adding a pinch of easiness to hetal’s and anuja’s life!!! so answered on their behalf…happy cooking.

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