It would be very unfair to describe sakhar bhaat as just sugar rice or sweet rice.Though technically it is a sweet rice made using sugar, the addition lavanga (cloves) and keshar (saffron) elevates the humble rice to heavenly heights. Sakhar bhaat is simple, uncomplicated, and delicious; Maharashtrian food at its best.
I used raw sugar instead of regular white sugar, which gave it a light brown colour and totally masked the colour imparted by the saffron. As this wasn't the familiar colour of sakhar bhaat, I added some more saffron. In the process, went a little overboard and ended up with something that looked more like keshari bhaat (saffron rice) than sakhar bhaat.
The original recipe is from Kamalabai Ogale's Ruchira, a definitive cookbook of Maharashtrian cuisine. Read more about Ruchira here.
Ingredients
1 cup Basmati rice, washed and drained
1 tbsp ghee
1 ¼ cup sugar and a little more than ½ cup water for the paak (sugar syrup)
4-5 lavanga (cloves)
¼ tsp cardamom powder
8-10 cashewnuts, halved
a good sized pinch of keshar (saffron) strands, soaked in a little milk or water
1 tsp lime juice (optional)
Method
Heat the ghee, when hot add the cloves and cook till the colour of cloves starts changes (don't let them burn).
Add the rice and sautee a bit.
Add two cups water and cook the rice.
When the rice is cooked, gently spread it in a plate and let cool.
Combine the sugar and water. Let the mixture cook till you get a thick syrup. You know the paak is done when a drop of paak put on a metal plate holds it shape and doesn't run. This is referred to as a golibunda paak.
Add the lemon juice (if using), saffron, cardamom powder, cashews, and the rice to the syrup.
Cover and cook till the water evaporates.
The rice tastes better the next day, after all the flavours have had a change to mingle.
The Regional Cuisines of India (RCI) was started by Lakshmi of Veggie Cuisine. After Tamilian and Andhra cuisine, it is now the turn of Maharashtrian food.
This another entry from me for RCI: Maharashtrian Food hosted by Nupur.
21 comments:
thats looks very delicious!!!
simple and elegant
i remember the aroma of this dish. it is heavenly. i way prefer this to kheer.
Yummy! i love sakhar bhat! u r so right, just a bit od safforn and clove does elevate the humble rice to a new level!
And Kamala bai Ogale, a must have in all Marathi homes!!:D
Rice pudding Indian ishtyle!!:D
Looks great,love the color.
TC,
Is usage of basmathi rice a traditional version. looks delish !!
sakhar bhaat looks delicious! it is such a well liked sweet, in the north it is enjoyed during holi with addition of food colors!
Oyla...At the first glance at the recipe I thought it was like rice kheer but when I went thro it again it looks so much different. Thanx for the ricepe. This is so very new to me.
Seema
Truly delicious! I could actually smell the fragrance of this divine saakhar bhaat as i read through your recipe...very nostalgic! I love the addition of lime juice, it just brings out all the flavors.
wow real nice recipe similar to kesari bhath with less ghee. i will give this a try because of its simplicity and less ghee. Thks dear for the wonderfull recipe.
Hey the colour is just perfect.Love this rice.
This is definitely a different kind of sweet rice. Got to try this one.
Thsi is really sweet ....Yummy one ....nice pics
Padmaja, Asha, Richa, Seema, Roopa, Archana, Cynthia, Deepa: Thanks! Try it if you haven't before or maybe haven't in a long time!!
Bee, I had a vegan version sometime back. Honestly, I didn't miss the ghee!
Manasi, KamalaBai-nchya shiway jamat nahi.
Sreelu, for sweet rice dishes (sakhar bhaat or coconut rice), usually Basmati or any other aromatic rice is usually used.
Seema, Oyla, indeed!
Tee, simple additions make such a big difference, right?
Blast from the past - mmmmm, old fashioned comfort dessert! Thanks for this recipe and for the Ruchira translation. I have to try it out.
I know, after it was made wondered why I don't make it often.
That is such a lovely color!
I havent tried this as yet!
will do tht soon.. thx for sharing!
looks totally yummy! Rice pudding without milk...
Wow,you have a wonderful place here!!Thanx for leading me here.Warm welcome to my place.You girls really rock with the Maharashtrian cuisine..The rice looks yummy!!Attractive pic!1.
I confess I was never a fan of sakhar bhaat, but looking at your sunshine-hued version, I am suddenly tempted to give it another try!
Whenever I talk to someone about Rasachandrika, I always hear about Ruchira in return. But my asbility to understand Marathi is limited. managed with a Marathi version of Rasachandrika until they published it in English!
Post a Comment