🌾 Sakhar Bhat – Goan Sweet Rice
A traditional Goan sweet dish, especially prepared during festive occasions. It is mildly sweet, infused with saffron and cardamom, and made richer with the crunch of cashew nuts and almonds.
🍽 Serves: 3 People
⏱ Cooking Time: 15–20 minutes
👩🍳 Recipe by: Puja Raghuvir Naik
📝 Ingredients:
- 1 cup Long Basmati Rice
- 1 cup Sugar
- A pinch of Saffron or a few drops of food color
- 2–4 Cloves
- A pinch of Cardamom powder
- 2 tsp Pure Ghee
- Cashew Nuts – a handful
- Chopped Almonds (Badam) – a handful
- Salt – to taste
- Water – as required
👩🍳 Method:
Wash and Dry Rice:
Wash the rice thoroughly. Spread it on a muslin cloth and let it dry completely.
Roast the Rice:
Heat ghee in a pan. Add the dried rice and roast it on medium flame for about 5 minutes. Do not let it brown.
Add cloves and saffron (or food color) and sauté for a few seconds.
Cook the Rice:
Add enough water to cook the rice. Sprinkle a pinch of cardamom powder and a little salt.
Cover and cook on low flame until all the water is absorbed.
Final Touch:
Add a little ghee to prevent sticking.
Mix in sugar, chopped almonds, and cashew nuts. Stir gently and cook for another 5 minutes until the sugar melts and blends with the rice.
Serve Hot:
Enjoy the warm, aromatic, and sweet Sakhar Bhat on special occasions or festivals.
✅ Tips for Perfect Sakhar Bhat:
Use Aged Basmati Rice:
Long-grain aged basmati gives the best texture and aroma. It stays fluffy and doesn’t become sticky.
Dry Rice Thoroughly:
After washing, make sure the rice is completely dry before roasting. This helps it roast evenly and gives a nutty flavor.
Do Not Over-Brown the Rice:
Just lightly roast it in ghee until it gives off a light aroma—do not let it turn brown.
Saffron Boost:
If using saffron, soak it in a tablespoon of warm milk or water for 10 minutes before adding. This brings out the color and aroma.
Use Good-Quality Ghee:
Pure homemade or high-quality ghee enhances the taste and aroma of this sweet
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