It is also known as kesari chawal and meethe chawal, peeley chawal are somewhat of a staple in Punjabi households during Basant Panchami or Baisakhi celebrations. The delicious combination is made of rice, which is sweetened using sugar. Aromatic spices like cloves, cinnamon, cardamom and a whole lot of nuts and dry fruits are also used in the preparation. The saffron, in addition to adding a flavour, also lends a beautiful yellow hue to the rice, making it the perfect festive treat for Baisakhi.
- Rice 200 gm
- Fennel Seeds 30 gm
- Ghee 50 gm
- Sugar 250 gm
- Water 200 ml
- Cashew nuts 20 gm
- Almonds 20 gm
- Saffron 1 pinch
- Cloves 1 tsp
- Green cardamom seeds 1 tsp
1. Boil the rice with saffron till 80% ready.
2. Heat ghee in a pan then add fennel seeds green cardamom seeds and cloves
3. Add dry fruits and boiled rice.
4. Add sugar syrup and dum-cook for 10 minutes.