Saakar bhaath is one of the classic sweet/dessert served in almost all the Goan wedding and functions. An easy to make sweet, this is mostly made with basmati rice, cloves and usually sweetened with sugar.
This recipe is again by my aunt, Deepti who in my opinion makes the best saakar bhaath.
Let’s cook some saakar bhaath for ourselves shall we?
INGREDIENTS
Serves – 5-6
- Basmati Rice – 1 cup, washed
- Water – 2-3 cups
- Cloves – 5-6
- Sugar – ½ cup – 1 cup
- Cardamom powder – A small pinch
- Salt – a pinch
- Cashews – 10-12, broken into pieces
- Raisins – 10-15
- Ghee – 2 tbsp
- Orange/Yellow food colouring – A pinch, dissolved in water
METHOD
1. Heat up some ghee, add in the broken cashews and fry till they turn a bit brown. Take it out on a plate and set aside.
2. Heat the remaining ghee and add the cloves. Once they crackle, add the washed basmati rice and fry for about a minute.
3. Add 2 cups of water, and close the pan/wok with a plate.
4. Add some water on top of the plate.
5. When the rice is about 50-60 % cooked, add the food colour and mix well. Close the lid.
6. When the rice is 75 – 80% cooked, add the sugar, salt, cardamom and mix well.
7. Also add in the fried cashew and raisins. Mix well. Let cook till all the water is absorbed and rice is cooked.
8. Serve hot or warm.
NOTES
- If all the water is absorbed when the rice is 75% cooked, add in the remaining 1 cup water to the rice. I used about 2.5 cups of water.
- Adjust the amount of sugar as per your preference. I added about ¾ cup sugar. You can increase or decrease the amount.
- The rice need not be soaked, just a quick wash is enough.
- Saffron can be used instead of colour, but the taste of the sweet will be a tad bit compromised.
- No need to fry the raisins in ghee. Add it as such.
The Greedy Tummy 