Basant Panchami Recipes

Meethe Chawal Recipe | Basant Panchami Special Recipe

What is Basant Panchami Special Meethe Chawal?

Delightful and sugary rice with flavors of saffron, coconut, cinnamon, cardamom etc is meethe chawal.  It has a gorgeous yellow color. It is commonly prepared on the occasion of Basant Panchami. Basant Panchami marks the beginning of spring season. It is dedicated to Goddess Saraswati as Goddess Saraswati is fond of the yellow color. Yellow colored dresses are worn on this day and dishes of yellow color are offered and served as prasad, sweet yellow rice recipe is the most popular one.

Let’s talk about the ingredients for Meethe Chawal Recipe

Basmati rice should be used for the most flavourful rice preparations. Meethe chawal recipe is all about the correct way of making it. I made meethe rice for the first time for the blog on the occasion of Basant Panchami. And frankly, I wasn’t sure if it would turn out correct. But it was superb and that’s why it is here. So just follow this recipe to the T and you’ll get impeccable meethe chawal with each grain separate, coated with sugar and perfectly cooked. I have flavored meethe chawal with spices such as cinnamon, cloves, cardamom. Further, I have used cashews, raisins, coconut, and saffron for the bite and some zing.

Another recipe that can be prepared on the occasion of Basant Panchami is Rava Kesari. Absolutely simple yet delectable preparation! Find the recipe here. Savory rice preparation on the occasion of Basant Panchami can be matar pulao. Find its recipe here.

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How to make Meethe Chawal

1. Add 3 cups of water in a pan. And let it come to a boil.

Basant Panchami Recipes

2. Into this goes ½ cup washed and soaked rice.

Basant Panchami Recipes

3. Cook rice on a low-medium flame till they are 90% cooked. I know my rice. They take 7 minutes to reach this stage.

Basant Panchami Recipes

4. Drain out the water and keep rice aside.

Basant Panchami Recipes

5. Heat 2 tbsp clarified butter (ghee). Add 1” cinnamon (dal chini), 3 cloves (laung) and 2 cardamoms (elaichi). Cook for 1 minute.

Basant Panchami Recipes

6. Next goes in a handful of each, cashews, coconut flakes and raisins. Cook for 30 seconds on low flame.

Basant Panchami Recipes

7. Add ¼ cup water.

Basant Panchami Recipes

8. Now add 1/3 cup sugar.

Basant Panchami Recipes

9. Cook on low flame till sugar dissolves.

Basant Panchami Recipes

10. Add in few saffron strands and a pinch of turmeric color.

Basant Panchami Recipes

11. Meanwhile, the sugar water mixture will come to a boil. Add in the cooked rice.

Basant Panchami Recipes

12. Cover and place some weight on the top. Cook for 5-7 minutes or till the water is totally absorbed by the rice.

Basant Panchami Recipes

13. Switch off the flame. Let meethe chawal sit for 7-8 minutes.

Basant Panchami Recipes

14. Garnish with sliced pistachio/or dried rose petals, for some extraordinary look. Bon appétit!

Basant Panchami Recipes


Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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