Sweet Saffron Rice (Kesari Bhaat)

This vibrant Sweet Saffron Rice, known as Kesari Bhaat, is a cherished Indian dessert and festive side dish. It features fluffy Basmati rice infused with the earthy aroma of whole spices like cinnamon, cloves, and cardamom. The rice is then sweetened with a rich syrup made from jaggery (or brown sugar) and steeped saffron threads, creating a beautiful golden hue and deep, complex flavor. Topped with crispy toasted almonds and plump currants, this dish offers a delightful contrast of textures. It is perfect for celebrating special occasions, serving alongside savory curries, or enjoying as a comforting treat on its own. Simple to prepare yet elegant in presentation, it brings a touch of traditional home-style flavor to any table.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Indian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 408.8

Dietary: Gluten-free

Description

This vibrant Sweet Saffron Rice, known as Kesari Bhaat, is a cherished Indian dessert and festive side dish. It features fluffy Basmati rice infused with the earthy aroma of whole spices like cinnamon, cloves, and cardamom. The rice is then sweetened with a rich syrup made from jaggery (or brown sugar) and steeped saffron threads, creating a beautiful golden hue and deep, complex flavor. Topped with crispy toasted almonds and plump currants, this dish offers a delightful contrast of textures. It is perfect for celebrating special occasions, serving alongside savory curries, or enjoying as a comforting treat on its own. Simple to prepare yet elegant in presentation, it brings a touch of traditional home-style flavor to any table.

Ingredients

1 cup Basmati rice (uncooked)
1 pn Saffron threads
1/4 cup Boiling water
2 cup Water or vegetable stock
1 Cinnamon Stick
5 Whole Cloves
1/4 teaspoon Sea salt
1/2 cup Jaggery or light brown sugar
1 teaspoon Crushed cardamom seeds
1/4 cup Slivered almonds
1/4 cup Currants
2 tablespoon Canola oil

Directions

1
Place rice in a strainer and rinse with cool water until water runs clear.
2
Place saffron in a small glass bowl, add boiling water and let soak for 10 to 15 minutes.
3
Stir together rice, 2 cups water, cinnamon, cloves and salt in a large saucepan or Dutch oven.
4
Bring to a boil.
5
Cover, reduce heat and simmer for 15 minutes.
6
Remove from heat and set aside, keeping the cover on.
7
Simmer saffron water, jaggery and cardamom in a small saucepan over low heat until mixture forms a syrup, about 2 to 3 minutes.
8
Pour the jaggery syrup over the cooked rice.
9
Saute almonds and currants in oil until currants puff slightly and nuts turn lightly brown.
10
Gently fold the toasted nut mixture into the rice, fluff with a fork, and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 408.8kcal

% Daily Value *
Total Fat 16.2g25%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 1241.8mg52%
Total Carbohydrate 68.7g23%
Dietary Fiber 15.5g62%
Sugars 30.6g
Protein 6.0g12%

Calcium 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not remove the cover while the rice is cooking to ensure it steams properly and remains fluffy.

If using jaggery, ensure it is grated or broken into small pieces for easier melting. Light brown sugar is a suitable substitute.

For best results, use high-quality saffron threads for maximum aroma and color.

This dish can be served warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Keywords: almonds, baking, basmati, bhaat, boiling, brown, canola, cardamom, cloves, crushed, currants, indian, jaggery, kesari, light, oil, rice, saffron, salt, sauting

Read it online: https://www.chefs-mate.com/recipe/sweet-saffron-rice-kesari-bhaat-2/