Kesari Pulao (Sweet saffron rice with almonds and raisins) recipe
ingredients
1 cup (200 g) 7 oz Rice
2 tbsp (30 g) 1 oz Ghee
3 tbsp (60 g) 2 oz Sugar
10 Almonds (badaam), blanched
30 Raisins (kishmish), washed, lightly fried
1 tbsp (4 g) Dry coconut (copra), cut into 1/2 cm cubes, lightly fried
6 Green cardamom (choti elaichi), skinned, seeds crushed coarsely
a few strands Saffron (kesar), soaked in 3 tbsp hot milk
2 tbsp (30 g) 1 oz Ghee
3 tbsp (60 g) 2 oz Sugar
10 Almonds (badaam), blanched
30 Raisins (kishmish), washed, lightly fried
1 tbsp (4 g) Dry coconut (copra), cut into 1/2 cm cubes, lightly fried
6 Green cardamom (choti elaichi), skinned, seeds crushed coarsely
a few strands Saffron (kesar), soaked in 3 tbsp hot milk
method
1. Cook the rice in a pan till half done. Drain and keep aside to cool.
2. Heat 1 tbsp ghee in another pan; add the rice and mix well. Add sugar, almonds, raisins, coconut, and green cardamom powder; mix well.
3. Pour the saffron mixture over the rice.
4. Heat the remaining ghee and mix with the rice. Cover the pan with a heavy lid; keep some hot ashes over it and a few live embers under the pan for 10 - 15 minutes till the rice is completely done and the grains are separated. Alternately, bake in a moderate oven for 10 minutes.
Note: The rice is eaten as a dessert on festive occasions.
2. Heat 1 tbsp ghee in another pan; add the rice and mix well. Add sugar, almonds, raisins, coconut, and green cardamom powder; mix well.
3. Pour the saffron mixture over the rice.
4. Heat the remaining ghee and mix with the rice. Cover the pan with a heavy lid; keep some hot ashes over it and a few live embers under the pan for 10 - 15 minutes till the rice is completely done and the grains are separated. Alternately, bake in a moderate oven for 10 minutes.
Note: The rice is eaten as a dessert on festive occasions.
serving amount
serves: 2 - 3
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