Sakhar Bhat Recipe

Simple and quick to make Sakhar Bhat is an Indian Sweet Rice Pulao Recipe.

Rice and sugar are the main ingredients. And this delicious gluten-free rice recipe made for a celebratory or festive meal is commonly in the Indian subcontinent.

Kesar Bhat or Sweetened Rice Pulao Indian Style is a dessert. It is served in a sit-down meal after saaru anna in North Karnataka.

In Maharashtra this rice is called Sakhar Bhaat my grandmother called it Kesar Bhaat. But now I understand that Kesar bhat is made with rava or semolina. 

In northern India, Zharda is made with a slight variation. There is very little difference that I see between Sakhar bhat and Zhrada. A Zharda or Meethe Chawal is drier and more like a  pulao.

Desserts in the Indian meal are part of the meal and are not served separate. Like we have Kheer poori, shrikhand puri and halva poori. Deserts like Kari Kadabu, and modak, form a part of the meal. Even Laddu is part of the meal in a sit-down meal that is generally served on a banana leaf.

Contents:

• Sakhar Bhat Recipe and me
• Why MSK Meethe Chawal recipe
• How to make Sakhar Bhat
• For Your Questions
• Some Traditional Rice recipes we love
• Recipe card
• Pin for later

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Why MSK Meethe Chawal recipe

Make this Sweetened Rice Pulao  as it is

• Simple
• Delicious
• Gluten-free
• A crowd pleaser
• And can be doubled or halved as needed

How to make Sakhar Bhat

These are the ingredients you will need. For quantities please check the recipe card.

Ingredients:

• Rice
• Clarified Butter
• Sugar
• Saffron
• Cardamom Powder
• Cloves
• Cinnamon stick
• Nuts
• Raisins

Method:

To make sakhar bhat you can use basmati rice but any fragrant short grain rice works well.My MIL used Ambe Mohar whereas my mom used basmati rice.

• Whatever rice you use you will need to rinse it well and drain it.  Set aside to dry say for 30-60 minutes. The longer it dries better the rice.
• Now I am using the open pot method on the stovetop. You can also make the rice in the pressure cooker.

The steps are

• Heat clarified butter and fry the nuts and raisins till golden brown.
• Fry the cloves and stir-fry rice till the rice becomes golden.
• Cook the rice in water. The rice and water ratio is 1: 1.5.

My simple method:

• Once the rice is cooked add the sugar, saffron and cardamom mix. Close with a tight-fitting lid and cook on low flame for 5 minutes.

The Sugar Syrup method:

• Or cool the rice and make a sugar syrup with ½ cup and a little less than ¼ cup of water.
• The sugar syrup I make is a one-string syrup.
  • That is take a drop of the syrup between your thumb and forefinger.  Press them and stretch your fingers quickly. 
  • You should get a string or the sugar should form a strand that does not break easily. Your sugar syrup is ready.
• Add the saffron,  cooked rice and nuts. Mix well.

Substitutes:

• Use a mixture of cashew nuts, almonds and pistachios.
• Use seeds like sunflower seeds, and pumpkin seeds.
• In place of sugar use jaggery.

Variations:

• If you have leftover rice you can convert it to Sakhar Bhat. Make a sugar syrup with water once the sugar syrup is formed add the rice.
• If you are in a hurry make the Sakhar bhat in the pressure cooker.  Fry the washed rice in ghee in the pressure cooker.  Add 1:5 cups water and cook only for one whistle. Then follow the simple method I have mentioned.
• To make Narali bhaat use jaggery and fresh coconut after the rice is cooked.  This is common for Narli Poornima or Raksha Bandhan.
• To make the North Indian Style Zardha Pulao use more nuts. I have seen some variteies using trutti fruti too.
• I have been told that adding lemon juice heightens the flavours of the rice. I have never added but you can add it. In case you plan to use lemon juice add it to the final mix.
• I have always made this Zardha Pulao with ghee or clarified butter. For a Vegan version use non-flavourful oil like refined sunflower.

Equipment:

You will need

• Bowls
• Pan
• Spoons and ladles

How to serve:

• To begin with I love my Sakhar bhat warm.
• But you can serve it cold too.
• Actually, the rice tastes better the next day.

How to store:

• If you live in a cold place you can leave the Bhaat at room temperature. I will try and finish the rice in a day then.
• Sakhar bhat stays good for 4 days in the fridge. Store in air-tight containers.
• While serving heat the rice in the microwave or steam it in the cooker for about 5-10 minutes.

For Your Questions

Protips:

• Use basmati or ambe mohar rice.
• Add a mixture of nuts and as many as you wish. More the nuts richer the rice.
• I have made the rice mildly sweet. In case you need the rice to be sweeter please add more sugar. The usual proportion for rice and sugar is  1: ¾.
• In case you do not have saffron (Kesar) strands replace them with a pinch of orange colour. Too much of the colour is not pleasing.
• I will omit the colour totally and let the rice take natural colour. But this is my personal preference.

Some Traditional Rice recipes we love

Summary:

The Sweetened Rice Pulao is an easy and delicious recipe. Makes a wonderful gluten-free dessert that uses very few ingredients. A crowdpleaser that you can make for a celebratory or festive meal quickly.

Recipe card

Sakhar Bhat Recipe

Sakhar bhat is an Indian Sweet Rice Pulao Recipe where rice and sugar are the main ingredients. Simple and quick to make and features in any celebratory or festive meal is common to the whole of India.

5 from 6 votes

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Course: Dessert

Cuisine: Indian

Keyword: Festive Cooking, Keasr Bhat,, Quick Desserts, Rice Recipes, Sweets

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Resting time:: 30 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 people

Calories: 251kcal

Author: ArchanaPotdar

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Equipment

• 1 Bowls
• 1 Pans
• Spoons and Ladles

Ingredients

• 1 cup rice
• 1 ½ cup hot water
• 1 tablespoon ghee /clarified butter
• ½ cup sugar
• Kesar/saffron few strands
• ¼ teaspoon cardamom powder
• 3-4 cloves
• 1 tablespoon raisins
• 1 inch cinnamon
• 1 tablespoon nuts like almonds, pistachios and cashew nuts
• Orange/yellow food color optional - a pinch

Ingredients for sugar syrup

• ¼ cup water

Instructions

• Wash and drain the rice. Set aside to dry for about ½ an hour to 1 hour.
• Chop the nuts into smaller pieces or slivers.
• Heat the clarified butter on low flame. Since clarified butter heats fast keep the flame low and add the nuts fry and set aside.
• Similarly, fry the raisins they will plump up. Set aside.
• In the same pan add cloves and cinnamon. When the cloves splutter a bit and become fragrant add the rice.
• On low flame stir fry till the rice becomes a little golden. Say about a minute.
• Add 1 ½ cups of hot water and cook the rice on low flame.

Simple Method:

• Once the rice is cooked in the same pan when the rice is hot. Add the sugar, nuts, Kesar (saffron) and cardamom.
• Close with a tight-fitting lid.
• Cook on low flame for 5 minutes. Keep covered for another 5 minutes.

Method 2 with Sugar Syrup:

• Transfer the cooked rice to a plate to cool. Fluff and spread the rice taking care that the grains do not break.
• In a thick-bottomed pan dissolve the water and sugar. Do not stir the mixture and cook on a low flame to form sugar syrup.
• In about 4-5 minutes you will get a single stand syrup. That is take a drop of the sugar syrup between your thumb and forefinger. Press them and stretch your fingers quickly. you should get a string or the sugar should form a strand that does not break easily. Your sugar syrup is ready.
• Add saffron (Kesar) to the sugar syrup. Quickly stir.
• Add cooked rice, raisins and chopped nuts and stir carefully to mix.
• Cover and cook the rice. It will absorb the sugar syrup.
• Switch off the flame. Cover and keep for about 5 minutes.

How to Serve:

• I love my Sakhar bhat warm but you can serve it cold. Actually, the rice tastes better the next day.

Video

Notes

Pro tips:

• Use basmati or ambe mohar rice.

• Add a mixture of nuts and as many as you wish. More the nuts richer the rice.
• I have made the rice mildly sweet. In case you need the rice to be sweeter please add more sugar. The usual proportion for rice and sugar is  1: ¾.

• In case you do not have saffron (Kesar) strands replace them with a pinch of orange colour.  Too much of the colour is not pleasing.
• I will omit the colour totally and let the rice take natural colour. But this is my personal preference.

Nutritional Disclaimer: I am not a certified nutritionist and make no claims to the contrary. Please check with your nutritionist for your dietary needs and restrictions. Ultimately you are responsible for your decisions.

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