Saturday, March 4, 2017

Sakhar Bhaat/Kesari Bhath/Maharashtrian Sweet Rice

Gudi Padwa marks the beginning of New Year in Maharashtra. This festival is also known as Gudhi Padva. Gudhi padva is considered as one of the foremost auspicious day in the year when people start new ventures.On the festival day, people decorate their houses with mango leaves and 'rangoli' designs, and pray for a prosperous new year. They visit the temples to see the yearly calendar 'Panchangasravanam' as priests make predictions for the upcoming year.It is a tradition to serve bitter leaves of neem tree with jaggery as Prasad on Ugadi/Gudhi Padva. Gudi Padwa is considered as an auspicious occasion to make investments like buying a house, jewellery and other new things. The festival is celebrated when the summers begin and the time for harvesting the crop arrives. The fragrance of ripening mangoes, jackfruit and other seasonal fruits fill the air with sweet smell.

Sakhar Bhaat, Maharashtrian Sweet Rice

Am running this week's blogging marathon with Festival Recipes as theme. After some delicious and ultimate Andhra Pradesh traditional sweets aka Pesarapappu bobbatlu, i couldnt stop myself to dish out an another traditional sweet as Gudi Padwa's special. This Sweet rice have its own place in Gudi Padwa's feast. Usually served as prasad or as a sweet during the celebration, this sweet rice is prepared almost like Sakkarai pongal but the only difference is this sweet rice calls for saffron. Hence its looks yellowish in colour. Flavored with cloves and cardamom this rice tastes fabulous and flavourful to enjoy without any fuss.

Maharashtrian Sweet rice, Kesari Bhath

2cups Basmati rice (washed and drained)
2tbsp ghee
3cups sugar
4-5 Cloves
12tsp Cardamom powder
10 Cashewnuts (halved)
1/4tsp Saffron threads

Cook the rice with enough water in pressure cooker, take care not to overcook the rice.

Once the rice is cooked, gently spread it in a plate and let it cool completely.

Heat the ghee,  add the cloves and cook till the color of cloves starts changes, dont let them burn

Now add the sugar, quarter cup of water and cook for few seconds. Add  immediately the cooked rice, cook in simmer.

Kesari Bhath, Sakhar Bhaat

Add saffron, cardamom powder, cashews. Then cover and cook the rice for 7-8 mins on low heat.

When rice is fully cooked, put off the stove and remove it in a flat plate.

Serve hot or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74

11 comments:

Namratha said... Reply To This Comment

The color looks so inviting and can almost taste the saffron just looking at it. Love it!

Srivalli said... Reply To This Comment

Oh yes this was one of those dishes I enjoyed it all myself when I made it for Maharashtrian dishes..:)...looks so lovely priya

Sharmila- The Happie Friends Potpourri corner said... Reply To This Comment

Anything with Saffron is always a keeper!! Looks so delicious!!

Gayathri Kumar said... Reply To This Comment

Love the colour of the rice. Saffron must give a nice flavour to the dish..

Harini-Jaya R said... Reply To This Comment

A very appetizing color to the rice.

Ruchi Indu said... Reply To This Comment

Lovely.... Sounds very easy. Will definitely try this..

Amara Annapaneni said... Reply To This Comment

Love the color Priya, it's really inviting.

Archana Potdar said... Reply To This Comment

Love it Priya

Padmajha PJ said... Reply To This Comment

Love the vibrant color of the dish Priya.Must have tasted delicious as well na!

Sowmya :) said... Reply To This Comment

Such a simple and wonderfully dish! Reminds me of my Mumbai days and the elaborate Gudi Padwa celebrations in the city!

Pavani N said... Reply To This Comment

Such a flavorful and delicious looking Kesari bhath.