Sweet-Saffron-Rice-Kesari-Bhaat

This Sweet Saffron Rice, known as Kesari Bhaat, is a vibrant and aromatic dessert or side dish that brings the warmth of Indian cuisine to your table. The fluffy basmati rice is infused with the distinct floral notes of saffron and the spicy sweetness of cardamom. Garnished with toasted almonds and plump currants, it offers a delightful contrast of textures and flavors. The jaggery or brown sugar provides a rich, caramel-like depth that pairs beautifully with the subtle spice of cloves and cinnamon. Perfect for festive occasions, holiday gatherings, or as a comforting treat after a savory meal, this dish is both elegant and approachable. Its golden hue and inviting aroma make it a centerpiece for any dinner party, while its simple preparation ensures it can be enjoyed on busy weeknights as well.

Cooking Method: Baking, Boiling, Sautéing, Stewing

Cuisine: Indian

Courses: Side Dishes

Difficulty: Advanced

Servings: 4

Calories: 22.7

Dietary: Gluten-free

Description

This Sweet Saffron Rice, known as Kesari Bhaat, is a vibrant and aromatic dessert or side dish that brings the warmth of Indian cuisine to your table. The fluffy basmati rice is infused with the distinct floral notes of saffron and the spicy sweetness of cardamom. Garnished with toasted almonds and plump currants, it offers a delightful contrast of textures and flavors. The jaggery or brown sugar provides a rich, caramel-like depth that pairs beautifully with the subtle spice of cloves and cinnamon. Perfect for festive occasions, holiday gatherings, or as a comforting treat after a savory meal, this dish is both elegant and approachable. Its golden hue and inviting aroma make it a centerpiece for any dinner party, while its simple preparation ensures it can be enjoyed on busy weeknights as well.

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 the water runs clear. Set aside.
2
Place saffron threads in a small glass bowl, add boiling water, and let soak for 10 to 15 minutes to release color and flavor.
3
In a large saucepan or Dutch oven, combine the rinsed rice, 2 cups of water or vegetable stock, cinnamon stick, cloves, and sea salt.
4
Bring the mixture to a boil over medium-high heat.
5
Cover the pot, reduce heat to low, and simmer for 15 minutes. Do not remove the cover during this time.
6
Remove the pot from heat and set aside to rest.
7
In a small saucepan, combine the saffron water (and threads), jaggery or brown sugar, and crushed cardamom seeds.
8
Simmer over low heat, stirring occasionally, until the sugar dissolves and the mixture forms a light syrup, about 2 to 3 minutes.
9
Pour the saffron syrup evenly over the cooked rice.
10
In a small skillet, heat canola oil over medium heat. Add slivered almonds and currants.
11
Saut until the currants puff slightly and the almonds turn lightly brown, about 2 to 3 minutes.
12
Gently fold the toasted almonds and currants into the rice mixture.
13
Fluff the rice with a fork and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 22.7kcal

% Daily Value *
Total Fat 0.9g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 69.0mg3%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.9g4%
Sugars 1.7g
Protein 0.3g1%

* 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

Substitution: You can substitute jaggery with 2 tablespoons of honey or maple syrup. If using liquid sweeteners, reduce the water or broth in the syrup step by 2 tablespoons to maintain consistency.

Tip: For best results, use high-quality saffron threads. Crush the cardamom seeds just before cooking to ensure maximum aroma.

Variation: Add a pinch of nutmeg to the syrup for an extra layer of warmth.

Keywords: almonds, basmati, bhaat, cardamom, cloves, currants, dessert, golden, indian, jaggery, kesari, rice, saffron, spiced, sweet, toasted, vegan, vegetarian

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