Sweet Saffron Rice Recipe
Sakhar bhat is also well known as 'god or sweet bhat', 'saffron rice' or 'kesar bhat'. It can be eaten as a dessert and enjoyed as a palette-satisfying edge to a grand meal.
- Rice - 1 & 1/2 cups
- Clarified butter (Ghee) - 2 tbsp
- Cloves - 4-5
- Saffron - 1/4 tsp
- Orange food color - a few drops or a pinch
- Sugar - 2 cups
- Cardamom powder - As per liking
- Raisins - about 20
- Cashew / Almond - about 10
- Wash 1 & 1/2 cup rice and drain all the water and keep aside for 1/2 hour.
- In a pot, heat clarified butter. Add cloves and the washed rice.
- Stir fry for a minute and add 3 cups of water, 1/4 tsp saffron, and some orange food color.
- Allow the water to boil. When it starts boiling, continue to boil till the water level reaches the grain level.
- Now cover to cook on low flame till all the water gets used up and the rice is cooked.
- Spread the cooked rice on a plate to cool.
- In the same pot add sugar and 1 cup of water to it.
- Bring it to boil and continue to boil for about 2 minutes.
- Now take a small drop of this sugar solution and try stretching it between your thumb and a finger tip to check if a single string consistency is reached. If not, continue boiling till it stretches into a firm string.
- When this happens, turn off the gas and add the cooled rice to it.
- Add some cardamom powder and raisins.
- Mix well and turn the gas on again.
- Bring to boil and then reduce the heat.
- Cover and continue to cook on low heat till most of the liquid part is used up and the rice becomes uniform in consistency.
- Turn off the heat and garnish with cashew/almond slices and serve this delicious saffron rice hot.