Wednesday, June 24, 2009
In havyaka community the core ingredient for "Kesaribath" is a special type of rice. It's called as "sannakki" in Kannada which has a unique flavor and taste that is best suited for Kesaribath.
It's a very rich sweet dish usually prepared for grand occasions like wedding or house warming cermonies. With saffron, ghee, cashews, raisins it not only looks beautiful but tastes equally great. Of course since i did not get sannakki here in US, i used the basumati rice.. and it turned out nice as well. hope you like it too.
1 cup basamati rice nicely cooked
1 cup sugar
1/2 cup ghee
1tsp lemon juice
pinch of salt
raisins and cashews for garnishing
1) Take a small bowl and mix the saffron strands and milk mix well &keep it aside .
2) Take a heavy bottom pan .Put cooked rice and sugar ,and ghee ..Saute this for 2-3 minutes Then add pinch of salt and Saffron milk .
3) Mix this all together in low flame for 15 -20 minutes till the ghee separates from the pan .
4) Serve hot or cold garnish with raisins and cashews on the top . !Enjoi!!!