Sakhar Bhaat/Kesari Bhath/Maharashtrian Sweet Rice

Gudi Padwa marks the beginning of New Year in Maharashtra. This festival is also known as Gudhi Padva. Gudhi padva is considered as one of the foremost auspicious day in the year when people start new ventures.On the festival day, people decorate their houses with mango leaves and 'rangoli' designs, and pray for a prosperous new year. They visit the temples to see the yearly calendar 'Panchangasravanam' as priests make predictions for the upcoming year.It is a tradition to serve bitter leaves of neem tree with jaggery as Prasad on Ugadi/Gudhi Padva. Gudi Padwa is considered as an auspicious occasion to make investments like buying a house, jewellery and other new things. The festival is celebrated when the summers begin and the time for harvesting the crop arrives. The fragrance of ripening mangoes, jackfruit and other seasonal fruits fill the air with sweet smell.

Am running this week's blogging marathon with Festival Recipes as theme. After some delicious and ultimate Andhra Pradesh traditional sweets aka Pesarapappu bobbatlu, i couldnt stop myself to dish out an another traditional sweet as Gudi Padwa's special. This Sweet rice have its own place in Gudi Padwa's feast. Usually served as prasad or as a sweet during the celebration, this sweet rice is prepared almost like Sakkarai pongal but the only difference is this sweet rice calls for saffron. Hence its looks yellowish in colour. Flavored with cloves and cardamom this rice tastes fabulous and flavourful to enjoy without any fuss.

2cups Basmati rice (washed and drained)
2tbsp ghee
3cups sugar
4-5 Cloves
12tsp Cardamom powder
10 Cashewnuts (halved)
1/4tsp Saffron threads

Cook the rice with enough water in pressure cooker, take care not to overcook the rice.

Once the rice is cooked, gently spread it in a plate and let it cool completely.

Heat the ghee,  add the cloves and cook till the color of cloves starts changes, dont let them burn

Now add the sugar, quarter cup of water and cook for few seconds. Add  immediately the cooked rice, cook in simmer.

Add saffron, cardamom powder, cashews. Then cover and cook the rice for 7-8 mins on low heat.

When rice is fully cooked, put off the stove and remove it in a flat plate.

Serve hot or chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74