Kesariya Bhat (Saffron Rice Dessert)

Name: Kesariya Bhat (Saffron Rice Dessert)
Total time: 1800 s
Yield: Serves 4-5 servings
Ingredients: 1 cup sela or basmati rice (about 200 grams); 3/4 cup sugar, or to taste (about 150 grams); 3 tablespoons ghee (clarified butter); 1 bay leaf; 2-3 green cardamom pods; 2-3 whole cloves; 1 small piece cinnamon stick; 1 teaspoon rose water; as needed Raisins, cashews, almonds, and dried coconut; 10-12 strands saffron; 1/4 cup milk (60 ml); 1 pinch yellow food coloring; Rose petals, as needed, for garnish

Ujjwala Gaekwad @flavour_feast73

On the auspicious festival of Basant Panchami, we make Kesariya Bhat as an offering to Goddess Saraswati at home. With the arrival of spring, yellow-colored sweets, yellow flowers, and yellow clothes are used to celebrate Basant Panchami. That’s why I made this traditional saffron rice. It’s very easy to make and tastes absolutely delicious.

Ujjwala Gaekwad @flavour_feast73

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Ingredients

25-30 minutes

Serves 4-5 servings

1 cupsela or basmati rice (about 200 grams)
3/4 cupsugar, or to taste (about 150 grams)
3 tablespoonsghee (clarified butter)
1bay leaf
2-3green cardamom pods
2-3whole cloves
1small piece cinnamon stick
1 teaspoonrose water
as neededRaisins, cashews, almonds, and dried coconut
10-12 strandssaffron
1/4 cupmilk (60 ml)
1 pinchyellow food coloring
Rose petals, as needed, for garnish

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Steps

25-30 minutes

1

Gather all the ingredients. Rinse the rice 3-4 times in water until clean, then soak for 15 minutes. Soak the saffron strands in the milk.
2

In a heavy-bottomed pot, heat 1 tablespoon ghee. Add the bay leaf, cloves, cinnamon stick, and cardamom pods. Pour in 3 cups water (about 700 ml) and add the yellow food coloring. Bring the water to a boil. Once boiling, add the soaked rice.
3

When the rice is about 75% cooked, drain it using a strainer. In a large pan, heat 2-3 tablespoons ghee. Add the coconut pieces and the rest of the dried fruits. Sauté for a few minutes, then add the cooked rice. Sauté briefly, then add the sugar.
4

Mix the sugar well, then pour in the saffron-infused milk. When all the liquid has evaporated and the rice is dry, turn off the heat and add the rose water. Mix well.
5

Kesariya Bhat is ready. Garnish with finely chopped rose petals and serve.