Meethe Chawal, also known as Zarda, is a beloved North Indian dessert rice featuring fragrant basmati cooked with saffron, sugar, and an array of decadent nuts and dried fruits. Traditionally served during festive occasions and family gatherings, this glorious dish stands out with its sunshiny yellow color, courtesy of saffron and optional orange coloring. Every bite offers the comforting embrace of cardamom and the subtle warmth of cloves, harmoniously paired with the richness of ghee-roasted dry fruits for extra flair and texture.
The key to perfect Meethe Chawal lies in using long-grain basmati rice, which keeps the grains separated and aromatic. The rice is gently simmered in saffron-infused water, then sweetened to perfection and finished with a generous sprinkle of roasted nuts, making each spoonful luxurious and celebratory. This recipe is quick to prepare, yet delicious and indulgent enough to make any meal feel festive, whether served as a dessert or as part of an elaborate dinner spread.
Meethe Chawal Recipe | Sweet Saffron Rice Delight
Print RecipeIngredients
- ¼ cup ghee (clarified butter)
- 8 cashew nuts, halved
- 5 almonds, chopped
- 2 tsp raisins
- 2 tsp dry coconut slices
- 2 green cardamom pods
- 4 cloves
- 1 cup water
- ¼ tsp saffron threads
- ¼ tsp orange food color (optional)
- ½ cup basmati rice, soaked for 30 minutes
- ½ cup sugar
Instructions
Heat 2 tablespoons of ghee in a large kadai. Add cashews, almonds, raisins, and dry coconut slices. Roast them on a low flame until golden and aromatic, then remove and set aside.
In the same pan, add cardamom pods and cloves to the remaining ghee. Pour in the water, saffron threads, and orange food color (if using). Stir well to dissolve the color and infuse the water with saffron.
Add the soaked and drained basmati rice to the pan. Gently mix, cover, and cook over medium heat for about 10 minutes, allowing the rice to absorb flavors and cook halfway.
Carefully stir to fluff the rice, then add sugar, remaining ghee, and the previously roasted nuts and dry fruits. Combine gently.
Cover and simmer for another 5 minutes, stirring occasionally to prevent sticking. Cook just until the rice is fully tender but not mushy.
Serve meethe chawal hot, garnished with additional chopped nuts if desired.
Notes
Tips:
Opt for premium basmati rice to achieve the best flavor and texture., Pre-soaking the rice can yield fluffier, well-separated grains, but if short on time, you may skip this step., For a natural golden hue, use saffron instead of artificial food coloring., Avoid overcooking; keep the rice grains firm and slightly dry for authentic texture., Try enriching the dish by adding khoya (mawa) for a creamier variation.