Meetha Oliya is a traditional Rajasthani dish made especially for the festival of Sheetala Ashtami (Basoda). Here is how to make it (gluten-free).
About Meetha Oliya
Meetha Oliya is a traditional Rajasthani dish prepared with boiled rice, yogurt, milk, sugar, cardamom, saffron, and nuts.
It is quite popular in Marwari homes and is specially prepared during the festival of Shitla Ashtami (Basoda) along with the savory version Namkeen Oliya. You can also serve it as a light meal or as a dessert during summer.
This oliya recipe uses some simple everyday ingredients such as plain yogurt (dahi), steamed rice, milk, nuts, sugar, cardamom powder, and saffron strands.
This dish is a great way to use up the leftover rice from the previous day. If you are making it with freshly cooked rice, then cool it down completely before mixing it with yogurt, otherwise, the yogurt might curdle.
Adjust the sugar according to your taste.
I have added cashew nuts, almonds, and pistachios for a lovely crunch but you can add the nuts that you like.
Meetha Oliya is traditionally prepared on the auspicious day of Shitla Ashtami when everyone in the home consumes cold food prepared a day prior.
It also makes for a healthy breakfast or a dessert after your everyday meals.
Sweet Oliya will last in an air-tight container for about 3-4 days, in the refrigerator. It is a great make-ahead dish, that can be enjoyed chilled or at room temperature.
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Rajasthani Meetha Oliya Recipe
- 1 cup plain yogurt (dahi)
- ½ cup steamed rice
- ¼ cup sugar
- 1 teaspoon cardamom powder
- ¼ cup milk
- 5-6 strands saffron strands (soaked in 1 tablespoon milk)
- 2 tablespoons chopped cashew nuts
- 2 tablespoons slivered almonds
- 1 tablespoon slivered unsalted pistachios
- Whisk yogurt in a medium mixing bowl until smooth and creamy.
- Add rice, sugar, cardamom powder, milk, and saffron strands soaked in milk to the bowl and mix well.
- Garnish with cashew nuts, almonds, and pistachios.
- Serve at room temperature or chill for a few hours before serving.