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Last Updated on 2 years ago

Sakhar Bhat/ Kesar Bhat/Sweetened Rice Pulao Indian Style is an Indian Delicacy. Cooked on Festive Occasions it demonstrates the Versatile nature of Rice.

Sakhar Bhat or Kesar Bhat

I adore sweets sadly I cannot say the same about the rest of my family members. They are sweet-haters, not all sweets mind you chocolates, ice cream, kaju katli welcome but come up with something like Sakhar Bhat it’s a definite no-no.

But I have a blog baby to feed and a hungry Archana who needs sweets to pep her up. Especially with the maid not there… The girls help but I cannot say do this and walk out!! In the honour of the maid here is an ode…

O my Lady Maid how much I take you for granted!!!

I beg a thousand apologies!

Please do not take your holiday yet again in a long time to come!!!

Anyway, I am sure you have heard about Sakhar Bhat its very common in Goan Cuisine, Karnataka Cuisine and Maharashtrian cuisine.

This was a delicious and mild Sakahar Bhat you can add more sugar if you feel like but I loved it as it is.

Linking it to my Rice and its Versatile uses

Sakhar Bhat/ Kesar Bhat/Sweetened Rice Pulao Indian Style

A mildly sweetened rice that is delicious and easy to make.

Ingredients:

• 1 cup Rice
• 1 tablespoons Ghee
• ½ cup Sugar
• A Few Strands Kesar/Saffron
• 1/4   teaspoon Cardamom Powder
• A Few Cloves
• A Few Cashew nuts

Method:

• Wash and drain the rice. Set aside to dry.
• Heat the ghee, add the cashew nuts fry and set aside.
• In the same ghee add the cloves.
• The cloves become fragrant add the rice and stir fry till the rice becomes a little golden.
• Add 2 cups of water and cook the rice.
• Once the rice is cooked add the sugar, cashew nuts Kesar, cardamom.
• Close with a tight fitting lid.
• Cook on low flame for 5 minutes.
• Serve warm.

Notes:

• I have made the rice mildly sweet.
• Also, I completed forgot to add cashew nuts please do remember to add them. You can also add almonds and pistachios!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#65

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