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In Kashmiri Pandit kitchens, sweet rice has long had a place in festive and ceremonial meals, and the Nehru family’s roots explain why it found a place on the Gandhi Diwali table.
Modur Pulav, also spelt Modur Pulao, is a traditional Kashmiri sweet rice dish. Unlike the savoury pulao made with vegetables, whole spices or meat, this preparation brings together rice, sugar, ghee, saffron, dry fruits and aromatic spices.
A festive meal does not always need an elaborate spread to become memorable. Sometimes, one familiar dish is enough to bring back memories of family gatherings, old traditions and celebrations at home. For Sonia Gandhi, one such memory is the Kashmiri sweet rice that was prepared during festivals at her mother-in-law Indira Gandhi’s residence at 1, Safdarjung Road.
In a recent conversation with her daughter Priyanka Gandhi Vadra and granddaughter Miraya Vadra shared on her social media account, Sonia recalled how the family would enjoy Kashmiri food during festive occasions.
She also mentioned a sweet rice preparation that the family continues to make. While she did not name the dish in the video, the description brings to mind Modur Pulav, a traditional Kashmiri preparation known for its delicate sweetness, fragrant spices and golden colour.
What Is Modur Pulav?
Modur Pulav, also spelt Modur Pulao, is a traditional Kashmiri sweet rice dish. Unlike the savoury pulao made with vegetables, whole spices or meat, this preparation brings together rice, sugar, ghee, saffron, dry fruits and aromatic spices.
The name itself offers a clue to its character. Modur means sweet in Kashmiri, while pulav refers to the rice preparation. It is particularly associated with Kashmiri festive and celebratory meals, where its gentle sweetness makes it distinct from everyday rice dishes.
“On festivals we always used to have Kashmiri food and that sweet rice, like that, which we still make, by the way,” Sonia recalled. She did not name the dish. In Kashmiri festive cooking, the preparation that fits the description is Modur Pulav — a gently sweet, saffron-scented rice that sits far from the savoury pulaos most of India knows.
Modur Pulav is made with basmati rice and cooked in ghee, saffron, cardamom and cinnamon, then finished with almonds, cashews and raisins. The saffron gives the rice its soft golden colour; the dry fruits add richness without turning the dish heavy. It is celebratory rather than everyday, the kind of rice that appears when the table is meant to feel special.
In Kashmiri Pandit kitchens, sweet rice has long had a place in festive and ceremonial meals, and the Nehru family’s roots in that tradition help explain why it found a place on Indira Gandhi’s Diwali table.
A Kashmiri Food Tradition That Continues Across Generations
Sonia’s recollection offers a glimpse into how food traditions can travel with families, even when they move away from their ancestral homeland. The Nehru-Gandhi family has Kashmiri Pandit roots, and the practice of serving Kashmiri food during festivals reflects that cultural connection.
She also recalled the Diwali celebrations at Indira Gandhi’s home, where earthen lamps illuminated the pond, veranda, rooftop and garden pathways. Alongside those visual memories, the mention of sweet rice stood out as a reminder of a festive tradition that has continued in the family.
Quick Answers
Ask News18Modur Pulav is a traditional Kashmiri sweet rice dish made with basmati rice, sugar, ghee, saffron, cardamom, cinnamon, and finished with dry fruits like almonds, cashews, and raisins. Saffron gives it a soft golden color, while dry fruits add richness.
Ask News18November 10, 2026, 19:13 IST
