Kesaribhath, or saffron rice, is a traditional Indian dish made with basmati rice and saffron. It’s rich in flavor and aroma and has been enjoyed for centuries.
The havyaka kesari bath recipe is a traditional Indian rice dish. It is made with saffron, milk, and cardamom.
Kesaribath, also known as sheera, is saffron-infused rice that has been sweetened with sugar and enhanced with ghee. Kesaribath is a traditional south Indian dessert made with rice or semolina.
In kannada/konkani, “kesari” means “yellow,” while “bath” means “rice dish” in konkani/kannada.
Kesaribath is a flexible meal that may be served at any time of day – for breakfast, lunch, brunch, snacks, or dessert.
Here’s how to make kesaribath, also known as sheera, which is prepared from rice.
rice (1/2 cup) (Preferably basmati rice) 1 pound of sugar 4 to 5 tablespoons ghee 1 to 2 tablespoons raisins cashews, 1-2 teaspoons 2 to 3 cloves 7-8 saffron strands or a sprinkle of kesar powder/yellow coloring powder 1/2 teaspoon powdered cardamom
Method of Preparation:
Cook the rice according to package directions in a pressure cooker or on the stovetop. For every 1 cup of rice, you’ll need 2-3 glasses of water. When the rice has done cooking and has cooled somewhat, gently separate the rice grains with a fork or your fingertips. Set it away until you’re ready to use it.
Saffron strands should be soaked in lukewarm milk or water for 10-15 minutes.
1-2 teaspoons ghee in a small saucepan over medium heat Add the cloves, cashews, and raisins once the pan is heated. Allow it simmer for a few minutes, stirring occasionally, until the raisins have plumped and the cashews have begun to brown. Remove the saucepan from the heat and put it aside until you’re ready to use it. Remember to save some nuts and raisins for garnish.
Add the sugar to a small saucepan with just enough water to create a syrup over medium low heat. Make sure you don’t overdo it with the water. Sugar may be added in a quantity that is equal to or slightly less than the number of rice grains utilized. Stir until the sugar is completely dissolved, which may take 5-6 minutes. The syrup will have a runny consistency as well as a sticky texture. Add the roasted nuts and raisins, as well as the saffron and its soaking liquid. Stir everything together until it’s completely blended. Stir in the cooked rice with care now. Add the cardamom powder and stir thoroughly. Stir well, cover, and simmer on low for 5-6 minutes, or until the rice has absorbed the sweet syrup and spices. Remove the pan from the heat and stir in the remaining ghee. Serve warm or at room temperature, garnished with roasted nuts and golden raisins.
Kesaribath is often made using jeera rice, also known as sannakki (short grained rice), and ghansal rice grains (which have their own distinct flavor and aroma). Rice kesaribhath is also excellent with basmathi rice.
The amount of water needed to cook the rice is determined by the kind of rice. To obtain properly separated cooked rice, the quantity of water needed is usually twice the amount of rice. Just keep an eye on the rice so it doesn’t get too mushy. We’ll need cooked rice grains that are properly separated.
This dish relies heavily on saffron. It has a pleasant taste. If you don’t have it, use yellow food coloring instead. After the rice is fully cooked, add the sugar. Sugar inhibits rice from cooking more, so don’t add it until the last minute. Ghee typically pours out of kesaribath, and the more ghee, the better. 🙂 As much ghee as you like.
Did you like this recipe? Then Pineapple Kesaribath (Sheera) may be for you. Look here for more Indian dessert and sweets recipes.
Tags: Ganesh Chaturthi, festival food, desserts, sweets, saffron rice, Indian desserts, kesaribhath, sheera, Konkani cuisine, Udupi cuisine, Mangalore cuisine, Konkani recipes, Konkani food
Rice kesaribhath is a special variety of rice that is cooked with saffron. It can be served as a side dish or as a dessert, and it’s the most popular rice in Iran. Reference: meethe chawal in cooker.
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