Annada kesari bhath ( rice kesari bhath) sweet saffron rice

Ingredients

Cooked rice —2 cups or raw rice 1 cup

Sugar —11/4 cup)

Grated dry coconut ( copra // kobbari)—1/2 cup

Ghee—3 tablespoon

Kesari strands ( saffron //kesar)— 1 teaspoon soaked in 1 tablespoon of warm milk.

Cloves ( lavanga)—5 to 6

Cashews (godambi)—2 tablespoon

Raisins ( drakshi)—2 tablespoon

Cardamom pods (ellaki //elachi )—5 to 6

Wash and cook the rice in pressure cooker for 3 whistles.

Rice should be cooked soft not mushy .

So take 1 cup of rice and 2 1/4 cups of water.

Now heat 1 tablespoon of ghee in a pan or kadai,on medium flame,once hot add cashews and raisins fry until cashews turns brown and raisins puffs up.

Remove from pan and keep aside in a plate.

Now in the same pan add cloves and sugar and add 1/4 cup of water to it .

Allow it to boil on medium flame,keep stirring.

Once the sugar melts add in dry coconut grated to it.

Also add in kesari soaked in milk ,mix well.

Now add the cooked rice and a 2 tablespoon of ghee mix it well.

Let it cook on low heat for 3 to 5 minutes .

Finally add fried raisins and cashews and powdered cardamom.

Mix well switch off the stove.

Now kesari bhath is ready to serve.

The colour of kesari bhath depends on amount of kesari ( saffron.) strands.

Do not add too much kesari which may turn the taste towards bitter.