So-Dhaan-nu popularly known as "Sodannu" is a sweet dish prepared from Rice, Sugar, Curd and Dry Fruits in the Holy Month of Rajab ul-Murajjab. It is prepared in every Alavi household with ikhlaas-o-yaqeen near the Mubaarak Night of Me’raaj.  Generally people prefer to make it on Mondays and Thursdays throughout the month.  Mumineen extend Izn to all neighbors, relatives and friends for the Salawaat and also distribute it along with Da’wat-e-Shareefah for Barakaat.

It is an important sunnat of Rasoolullaah (sa) when he was given heavenly Da’wat at Laylat ul-Me’raaj in which a dish prepared with Rice and Sugar was offered to him.  He liked it very much and he often ordered Ahl ul-Bayt (as) to make for him whenever he remembered the Night of Me’raaj.  Mumineen follow this sunnat and recite Salawaat on the dish prepared delightfully in a Thaal.  It is a simple dish but in older times many well-to-do mumineen made it appear rich by adding 100 things.  Therefore it came to be known as “So-Dhaan-nu” or Sodannu.  Aqaa Maulaa says that,

Rice - 300 gm
Curd
Sugar - 350 gm
Grated dry coconut - 150 gm
Almond (sliced) - 50 gm
Cashew (sliced) - 50 gm
Poppy seeds (Khaskhas) - 50 gm
Chironji (Charoli) - 50 gm
Dry raisins (Kishmish) - 50 gm
Cardamom powder (Elaichi) as per the need
Pomegranate seeds for garnishing
Rose flower for garnishing

Cook  the rice in a big vessel, so that we can keep stirring it continuously for making it smooth. Do not over cook else the rice will become dry , it should be a bit mushy when  you take it off the stove. Rice should be softly cooked.

After the rice is being cooked take one big plate and empty the cooked rice into it and let it cool down. Once the rice is cooled, add cardamom powder. Then add powdered sugar to it. Mix well. Add more sugar (if required) as per the taste.

Then add curd into the rice to make it juicy.  Now add grated coconut and all other dry fruits and mix well. Now garnish it with dry fruits, pomegranate seeds and rose petals.