Meethe Pulao -By Taraknath Haldar.

Taraknath Haldar, Halwai Chef at Taj Exotica Resort & Spa, Goa, hailing from the quaint village of Dewanganj in West Bengal holds a special place for the festival of Navaratri in his cherished memories. He quotes “Navratri isn’t just a festival for me, it’s a nostalgia that connects my emotions down the memory lane of my past. The dhak beats, fragrance of shiuli, uproar of fun and frolic, traditional delicacies, twinkling of streets and the igniting fires of aarati start raging, the Pujo.”

Meethe Pulao

The nostalgic flavour of Meethe Pulao invokes a sense of festivity and brings to mind the fond memories of the past. As a child, nothing could match the immense happiness of having something sweet. He recalls how during the festivities of Navratri, due to dietary restrictions, his mother would never miss out on cooking this delicate rice preparation. As the aroma of the spices engulfed the house, Chef Haldar along his family would commence the religious ceremonies. Meethe Pulao was distributed as Prasad during this festive season.

Serving – 3 Portions

INGREDIENT :

Basmati Rice : 200 gm

Sugar : 80 gm

Water : 400 ml

Ghee :4 tbsp

Clove : 3-4 no s.

Cinnamon :1 inch

Cardamom : 5-6 no s.

Black cardamom :2 nos.

Bayleaf :2 no s.

Cashew-nuts :50 gm

Raisins :20 gm

Saffron : few strands

Coconut (slices) :4 nos. (for garnish) A pinch of Turmeric

METHOD :

1. Wash and soak the rice for an hour.

2. Drain and keep aside.

3. Heat ghee in a saucepan and fry cashew nuts and raisins for a minute

4. Remove and keep aside.

5. In the same saucepan, add the remaining ghee, whole spices and turmeric

6. Sauté till fragrant.

7. Add water and saffron.

8. Once the water boils, add rice.

9. Reduce the flame and cook until 7 % done.

10. Add sugar and mix well.

11. Cover and simmer on low flame.

12. Garnish with cashew nuts and raisins

13. Serve hot.