Ingredients:
2 cups Ambemohor or any scented rice,
3 cups sugar,
1 cup freshly grated coconut,
5-6 laung (cloves); broken open,
7-8 badam (almonds); soaked in hot water for some time and then peeled and sliced,
A handful of raisins,
1/2 tsp elachi (green cardamom) powder,
1/4 tsp kesar (saffron threads) or few drops orange color,
1/2 lemon,
A pinch of salt,
1/2 cup ghee.
Method:
Wash rice and drain and keep aside for an hour. Then heat some ghee in a heavy bottom pan, add cloves and let them fry on low flame for some time. Then add rice to it and roast rice for few minutes. Then add 4 cups water, saffron or orange color, sugar, lemon juice, salt, mix well till sugar has dissolved. Then cover and cook the rice. When rice is fully cooked remove it in a flat plate. Using a fork separate rice from any lumps. Add almond slices, raisins and elaichi powder, mix and serve.
Thanks for such a nice recipe.
I was searching Keshari bhat recipe & got it on your site.
For the festival time i want to cook this recipe.
Can i replace sugar with jaggary ,is it change the flavour
of recipe?
Hi Vijaya,
Iam glad that you liked the recipe. Though I have not tried the recipe with jaggery, I think it will give a different flavour to the recipe, you can go ahead and replace sugar with it. The only con with this would be the color of keshri bhat would not remain kesari, since jaggery would change the color to brown 🙂
Regards,
Minal
hi i have gone thru this receipe will any body give me photo or image of keshari bhat because in south indian hotels what we have been served was something different it was SHIRA served in the name of keshari bhat at Ramas hotel in New delhi Karol bagh area so please…..
Will post the picture soon.