The beauty of festivals is not limited to home decorations and lamps, but sometimes the aroma of food also brings back old memories. The Gandhi family also has a similar special relationship with Kashmiri food. Recently, Sonia Gandhi shared old memories of Diwali with her daughter Priyanka Gandhi Vadra and granddaughter Miraya Vadra. In this conversation, he told that his family has a tradition of preparing Kashmiri food and sweet rice on the occasion of festivals. The special thing is that even today this dish is prepared in his house.
Sonia Gandhi did not reveal the name of sweet rice, but Modur Pulav is a special sweet-like rice dish in Kashmiri cuisine. This pulao prepared with saffron, milk, ghee, cardamom and dry fruits is known for its aroma and taste. If you also want to make something different and special sweet at home this time, then you can try its recipe.
What is Modur Pulao?
Modur Pulao is the traditional sweet rice of Kashmir. It is especially made on festivals and special occasions. Its biggest specialty is its golden color, mild sweetness and the wonderful fragrance of saffron. Nuts like almonds, cashews, raisins and pistachios are added to it. Apart from ordinary sweet rice, milk, ghee and whole spices are also used in it.
Ingredients required to make Modur Pulao
To make this delicious pulao, you will need these things.
- 1 cup basmati rice
- 2 to 4 tablespoons desi ghee
- ½ to 1 cup sugar
- 1 to 2 cups water
- ½ to 1 cup milk
- a few threads of saffron
- 2-3 green cardamoms
- 2-3 cloves
- a small piece of cinnamon
- 2 bay leaves
- 10-12 almonds and cashews
- some pistachios and raisins
- dried coconut pieces
- a pinch of salt
How to make Kashmiri Modur Pulao?
- First of all, wash the Basmati rice thoroughly and soak it in water for about 20-30 minutes. On the other hand, take some hot milk and add saffron threads in it, so that the milk gets its color and aroma.
- Now heat water in a vessel. Add cardamom, cloves, cinnamon, bay leaves and some salt in it. When the water starts boiling, add rice to it and cook till about 75-80 percent. After this remove excess water.
- Heat ghee in a heavy bottom pan. Fry almonds, cashews, pistachios, raisins and coconut pieces in it until they become light golden. Take them out and keep them aside.
- Now add sugar, milk and saffron milk in the same pan. Add half the roasted dry fruits in it and then add rice and stir gently.
- Cover the pan and let it cook on low flame for 10-20 minutes. When the rice absorbs the taste of milk and sugar well, turn off the gas. After about 10 minutes, remove the lid and garnish with remaining dry fruits and serve hot.
- In this way your aromatic Kashmiri Modur Pulao will be ready. Be it a festival or a special occasion at home, this sweet dish can add a different taste to the dinner table.