How to make Kesari Bhaat - Saffron flavoured sweet rice for those special occasions.

This recipe is from the book Dakshin Delights.

Main Ingredients : Saffron, Basmati Rice (बासमती चावल)

Cuisine : Maharashtrian

Course : Desserts

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Kesari Bhaat

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Kesari Bhaat checkout Kesari Shrikhand, Saffron Pannacotta, Kesar Pista Phirni. You can also find more Desserts recipes like Chocolate Cake, Grapes with Mascarpone, Chocolate Pudding With Coconut, Badam Payasam.

Kesari Bhaat Recipe Card

Kesari Bhaat
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Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Kesari Bhaat Recipe

  • Saffron a few strands

  • Basmati Rice soaked 1 cup

  • Desi ghee 1 tablespoon

  • Raisins 2 tablespoons

  • Cashewnuts halved 7-8

  • Sugar 1 cup

  • Green cardamom powder 1/2 teaspoon

  • Sugar crystals (khadi sakhar) 25 grams

Method

Step 1

Dissolve saffron in one tablespoon of warm water and set aside. Heat ghee in a pan, sauté raisins and cashewnuts. Drain and set aside.

Step 2

In the same ghee add rice and sauté for two to three minutes. Add one and a half cups of boiling water along with saffron water and let the rice cook.

Step 3

When half done add sugar and continue to cook till all the water has been absorbed and the rice is cooked.

Step 4

Add the cardamom powder and mix gently. Decorate with raisins, cashewnuts and sugar crystals. Serve hot.

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