Cheti Chand Ji Sesa ~ AlifBe~15
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Tairi or Tayri is a Sindhi Sweet rice preparation made on special occasions and Sindhi Festivals like Chalia and Chetichand
Ingredients
  • Rice (Basmati or regular) 1 and half cup
  • Sugar ideally 1 and half cups but I used 1 cup of it. You can use jaggery instead
  • Water 3 cups ( varies with variety of rice used)
  • Saunf (Fennel seeds) 2 tsp
  • Dhoongi ( Dried coconut kernel/kopra/copra) few thin slices
  • Draakh/Daakh (Black Raisins) 2 tbsp
  • Oil/Ghee 1 tbsp
  • Green cardamoms 2 (optional)
  • Roasted/fried dry fruits/nuts like almonds, unsalted pistachio/cashew (Optional..I didn't used any !)
  • Saffron - few strands
  • Orange red/ orange yellow/Jalebi colour few drops (I didn't use any !).
Method
  1. Rinse well and soak rice for half hour.
  2. In a tsp of water or milk soak saffron strands, if using.
  3. There are two methods of cooking rice. One, you can simply boil rice with water and other is that you first heat a tbsp of oil in a pan , add soaked and drained rice and gently roast it for few minutes. Then add water to cook rice. I have skipped the bhunoing part!
  4. Boil rice with water (you can add a pinch of salt) on high flame till the grains swell.You can add green cardamoms too.
  5. Cook covered till almost 75 % done. Drain excess water if any, to avoid overcooking.
  6. In the meantime, roast/ fry, nuts/almonds (if using).
  7. Heat a tbsp of oil in a small pan and add thin slices of Copra (kopra) and black raisins.Put off the gas and immediately add fennel seeds.
  8. Add sugar (or jaggery), soaked saffron and the kopra+raisins+ fennel mixture upon the rice and cook on lowest flame.If using food colour, add it at this stage. The liquid colour could be used as it is, while if using food colour in powder form then dissolve it first in a tsp of water and then add in rice.
  9. You can use a griddle and place the rice container over the griddle and cook on lowest flame.The rice must be covered with a lid at this stage.
  10. Mix very gently (just once) and cook till the sugar melts and is absorbed by rice.
  11. Tairi cooked with using colour is generally orange in colour. If cooked with organic jaggery, it is brownish in colour, if cooked using normal jaggery and sugar or just sugar, it is pale white in colour while if saffron is used it gets yellowish hues.
Recipe by Sindhi Rasoi |Sindhi Recipes at https://test.sindhirasoi.com/2021/04/cheti-chand-ji-sesa-alifbe15/