How to Make Rangoli Chaawal

1. Soak rice in ample water for 1 hour, and then boil the soaked rice.

2. Remove from flame just before it is fully cooked or par-boiled.

3. Drain the rice, and then spread on a plate to cool.

4. In a heated pressure cooker, add 2 tablespoons of ghee and 1 tsp cardamom powder.

5. Add milk, citric acid and sugar to it.

6. When the milk comes to a boil and forms small chunks of paneer, add the boiled rice.

7. Mix with a light hand so that the rice doesn’t crush.

8. Cover the pressure cooker without weight. Simmer the gas and leave for 5 minutes.

9. Uncover the cooker, and use a dropper (you can use a clean ink dropper) to sprinkle two drops each of different liquid edible colours – red, yellow, green, brown, orange.

10. You can also use soaked saffron liquid in place of yellow/orange colour. This will also add flavour to the rice.

11. Simmer the gas and leave the cooker covered for 2 minutes.

12. Turn off the gas and leave covered for 5 minutes. Uncover and mix well.

13. Garnish with soaked and peeled almonds. Rangoli Chaawal is ready to serve.

Ingredients Of Rangoli Chaawal

1 cup basmati rice
1 cup full cream milk
1 tsp citric acid
1 cup sugar
Edible liquid colours
Saffron – soaked in water
2 Tbsp ghee
1 tsp cardamom powder
Soaked almonds to garnish