Mitha pullao Recipes

How to Prepare / Make / Cook - Mitha pullao ?

2 cups Delhi rice. 50 grams each of almonds, pista chios, cashewnuts and charoli. 25 grams raisins. ¼ small dry coconut. Cut into very small pieces. 6 tblsps. Sugar, handful of petals of fresh sweet-smelling roses. A few drops essence of kevda. 6 dates, pitted and sliced. 6 dry dates, soaked in water for 15 minutes and then diced. ½ tblsp. Cardamom seeds. A few drops yellow food colouring.

Heat 2 tblsps. Ghee and put in cardamom seeds, mix nicely and then put in rice, fry for 5 minutes and pour in 4 cups water and rose petals. Bring to a boil, reduce heat and cook over a low fire until the rice is almost tender. Remove from fire and stir in essence and colour. Grease a flame-proof glass dish and place a layer of rice over the bottom, on this sprinkle sugar, nuts and raisins and dates and coconut and I tsp. Ghee. Cover this with a layer of rice and over this again sprinkle sugar, ghee and fruits. In this way, go on making layers of rice, fruits and ghee till all the ingredients are used up. Start a very low fire till the rice is tender and completely dry. Mix gently with the end of a large spoon and serve hot covered with foil.

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