bhaat or kesari bhat is a Indian sweet rice recipe made with sugar and
rice as main ingredients. This sakhar bhat is a Maharashtrian recipe
made on festival or any celebration day.
Sakhar bhaat is easy and does not take very long time. It is also known as kesari bhat because of the added kesar (saffron) which gives it orangish / yellowish color and the saffron flavor.
The variety of rice used is preferably basmati but any other white rice can be used as a substitute. The cooked Rice should not be mushy, each grain should be separate.
You may also visit Narali bhaat - sweet coconut rice which is made
with jaggery and rice. Narali bhaat is made on Narali paurnima (full
Ingredients for sugar syrup
Preparation to do before cooking sakhar bhat
Method to make Kesari bhat - Sakhar bhat
Serve hot or cold. It is delicious any way. It tastes good the next day too. When you add enough kesar (saffron), you do not need to use the orange food color.
Add more or less chopped nuts according to your choice. More nuts make the dish richer.
In case you do not have saffron (kesar) strands, you may use orange food color. Just use a pinch. Or you may omit it to let the rice have natural color.
You can keep this rice at room temperature for two days. Or keep it in the fridge for 5-6 days.
Though it is made most of the times with freshly made rice, especially on festival days, you may also make it with left over rice.
To save time, after frying washed rice in ghee, you may cook rice in the pressure cooker to save time. Cook only for one whistle.
Once the rice is ready, while the rice is cooling, you can make the syrup. When you add enough kesar (saffron), you do not need to use the orange food color.
If you are making this for a festival, you may use fresh rice.
At other times, You may use leftover rice. It is generally a bit dry
than freshly cooked rice. You only have to make the syrup and it gets
Feb 23, 18 11:15 PM
Kabuli Chana is also known as Chickpeas or garbanzo beans in English. Generally we find curries using lots of fats; oil, butter or ghee. This chickpea
Feb 23, 18 11:05 PM
Hello experts I wanted to ask that I tried to make urad and moong daal mixed papad. I made the mistake. They went thick. Now I want to remake them from
Feb 14, 18 10:14 AM
Tomato curry or tomato gojju, is one of the tasty south indian curries. It is a recipe from karnataka.