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Kitchen Corner
Rangoli Chaawal Recipe
May 14, 2018
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
