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Tuesday, August 14, 2012

Basmati Kesaribhaat / ಸಣ್ಣಕ್ಕಿ ಕೇಸರಿಭಾತ್ ..



Ing :

Basmati rice  : 250 gm
Saffron strands : 3/4 gm
Sugar : 375 gm
Pure ghee : 250 gm 
Cloves : 2
Milk  :  6 Tspn
Lime juice : 2 Tspn
Salt : 1/2 Tspn
Cashews : 10
Raisins : 1/4 Cup

Method:


* Cook the rice with enough water and 1 tsp of ghee. ( All the grains should be cooked nicely, and at the same time, rice should not be sticky. )

* If any water is remaining in the cooked rice, drain it fully and spread the cooked rice on a plate for 10 to 15 minutes to cool ( Until room temp. )
* Bring the milk to boil and switch off the flame. Soak the saffron strands in the hot milk for 10 minutes.

* Take the cloves and make a fine powder.

* Cut the cashews into medium size.

* Combine the salt the with lime juice to dissolve and keep it ready.

* Take a non stick or heavy bottom pan, combine rice with sugar and ghee. Keep mixing it on high flame.

* Once it starts boiling, add milk with saffron strands, salt and lime juice mixture. Keep stirring the mixture to avoid burning.

* Once the mixture starts absorbing the ghee, bring the flame to medium heat.

* Now add powdered cloves and raisins and mix it well.

* Once the mixture starts oozing the ghee, switch off the flame immediately and add the cashew's.

* Close the pan with a lid and allow to set for 15 minutes.

This is the second recipe i tried from Vani.

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