ChetiChand, the New year of Sindhis is just round the corner and like every year, there are plenty of requests for Tairi Recipe (Tahiri/Tayri/Sweet rice).
Tairi or Tahiri/ Tayri is a traditional aromatic sweet rice preparation, cooked on special occasions like Marriages, Mundan, Pooja ceremonies and also during festivals like Chaliha, Chetichand etc.
Tairi is distributed as Prasad on Chetichand and it is also enjoyed with Sai bahji, Bhee patata or simple Potato-eggplant curry (Recipe coming up, next !), specially on Sundays.
Tairi cooked without artificial food colour
| Tairi|Sindhi Sweet Rice For Chetichand |
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- Rice (Basmati or regular) 300 gm
- Sugar 200 gm (or you can use 50 gm of Jaggery and 150 gm Sugar.I used)
- Water 500 ml ( Depending upon quality and age of rice, water required, may vary.)
- Saunf (Fennel seeds) 2 tsp
- Dhoongi ( Dried coconut kernel/kopra/copra) few thin slices
- Dhaakh (Black Raisins) 2 tbsp
- Oil/Ghee 2 tbsp
- Green cardamoms 2 (optional)
- Roasted/fried dry fruits/nuts like almonds, unsalted pistachio/cashew (Optional..I didn’t used any !)
- Saffron few strands (optional)
- Orange red/ orange yellow/Jalebi colour few drops (I didn’t used any !)
- Rinse well and soak rice for half hour.
- Boil in water (you can add a pinch of salt) on high flame till the grains swell.You can add green cardamoms too.
- The rice should be bit more than ‘half-cooked’.
- In the meantime, roast/ fry, nuts/almonds (if using).
- Heat 2 tbsp of oil and add thin slices of Copra (kopra) and black raisins.Put off the gas and immediately add fennel seeds .
- Check if there is any water remaining in rice, if yes, drain the rice in colander.If not, just proceed with next step.
- Add sugar and pour the copra+raisins+ fennel seeds mixture upon the rice and cook on lowest flame.If using food colour, add it on 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.Add saffron (if using)
- 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.
- Mix very gently for once and let the sugar caramelize.
- 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.There is no significant effect on taste though !
And this is Tairi cooked by my friend and Neighbour, Priya Dadlani. Jalebi colour was used while cooking this and she served Tairi with Sindhi signature dish, Saibhaji ..finger licking good !
OMG!!
just found your website and i just love it. I am from a sindhi muslim family and my mom makes tahri when it rains. Usually people make pakoras but in our village the tradition is of making tahri. My mom also adds a bit of salt in it and it gives tahri a very good taste. She always makes tahri with jaggery but it can be made with sugar too
(although we prefer with jaggery)
love you guys for uploading these authentic sindhi recipes.
Well done
Ah! I enjoy Tairi during winter and while my mom used to make it with sai bhaji I now eat it with a mango pickle – and of course papad! Your recipe describes only sugar, I use organic jaggery so I melt it in water at the beginning which is used for cooking the rice. Please tell me if that is incorrect. Thanks in advance.
thank u .. this will help me a lot…
hope to learn more recepies from u
Thanks a ton alka for bringing authentic sindhi recipe like this and all the pickles on web world, my chachi used to make all these pickles and since long I was searching for these recipes but in vain. Now finally I know this is the place to look for very authentic sindhi recipes. Thanks again.