7 July, 2016
Sweetened rice| Kesaribath| annada Kesaribath
My Mom’s most favorite sweet dish, rice Kesaribath and now it is my eldest son’s favorite too. It is very easy to prepare with few handy ingredients. This can be prepared with any kind of rice like sona masoori or ponni or jeera etc but becomes aromatic if prepared with Basmati rice.
It can be made by using only water to cook the rice or some quantity of milk can also be added mixed with water, it tastes superb in both the ways.
Ingredients : the measuring cup used here is of 250 ml
- Rice – 1 cup ( I have used basmati )
- Water – 2 cups OR 1&1/2 cups + 1/2 cup of milk
- Sugar – 3/4 cup ( I use 1/2 cup of raw cane sugar)
- Ghee – 1&1/2 tbsp (or according to taste)
- Saffron strands – 1/4 tsp + 1 tbsp warm water
- Almonds – 2 to 3 tbsp (chopped)
- Cloves – 4 to 6 (optional)
PROCEDURE :
- Soak Almonds in warm water for 10 minutes, peel the skin and chop it length wise Or chop both almonds and cashews as such
- Soak saffron in 1 tbsp warm water
- Boil 2 cups of water or water+milk mixture, when it starts boiling, add in soaked saffron, turn the heat to low and add in rinsed rice, Cover and allow it to get cooked by stirring gently in between
- Meanwhile heat ghee add chopped Almonds/almonds, cashews & raisins/cloves and roast till light brown
- When the rice is done, add in the sugar and turn the heat to medium, keep stirring gently till the sugar dissolves and again the mixture becomes dry
- Turn off the heat and pour the almond – ghee tempering on it and mix well (If you are using any other rice then you can add cardamom powder for that extra fragrance)
Below is the pic of Kesaribath made using only almonds and the rice being cooked using only water
Below is the same recipe of Kesaribath, but the difference is……
- I have used sona masoori rice in place of basmati rice
- I have used food color in place of saffron strands
- And I have used cashews, raisins also along with almonds in this recipe
