Sakhar Bhaat (sweet Rice)
A festival sweet delicacy made exotic with spices and dry fruits. It is cooked on very special Maharastrian festivals like Narali Purnima, Diwali and at weddings.
1 cup Water
200 grams Sugar
5-6 green Cardamoms
1 inch Cinnamon
1 big bowl of half cooked Rice ( basmati)
5-6 strands of Saffron soaked in ½ cup warm Milk
Cashew and Raisins as required
Khoya (optional) – 10 grams.
Boil water, add sugar, allow sugar to dissolve completely.
Heat and melt ghee in a heavy bottomed pan. Add crushed cardamoms, cloves and cinnamon.
As they start releasing aroma, add the half cooked rice and sauté for ½ mintue.
Add saffron milk, cashew, raisins and mix.
Add the hot sugar and water syrup and mix well with rice.
Cover the pan and let it cook on lowest possible heat for 3-4 mintues.
Add crushed or grated khoya and mix well. Cook for a mintues.
Garnish with fried cashew and serve hot.