“Pineapple~Saffron Sweet Rice / Ananas Kesari (Keshar) Bhaat” … Kesari Bhaat is a traditional sweet dish where the rice is infused in the flavor of saffron and then coated by sugar syrup giving it the golden glow … Addition of pineapple makes it more flavorful and tastier … For all my friends here … Enjoy …...
Kesari (Keshar) Bhaat / Sweet Saffron Rice is a famous sweet rice dish prepared almost all round India though the names differ. A royal dish which stands out on its own, by and large prepared during marriages and other celerbrations. The dish is considered royal as the ingredients that goes into making of the dish are all costly and hence it was a royalty to prepare the same for invitees. …. The rice is infused in the flavor of kesar meaning saffron in English during the cooking process which imparts a golden yellow colour and has a distinct flavour of its own. It is known as kesari bhat for that very reason as because of the added kesar (saffron) it not only gives a good golden colour to the dish but also a very sweet smellI prepare this many times during festive seasons as my family simply loves this and also it can be relished on its own without any side dishes. This sweet rice is also known as shakkar bhaat or meetha chawal in and around Maharashtra. I have already posted the recipe for Kesari (Keshar) Bhaat / Sweet Saffron Rice before in the blog, You may use the search option for the saem. Today however, I have given my own twist and added pineapple / ananas to the dish. The recipe remains the same by and large with minute changes. The addition of pineapple not only gives it a lovely pineapple flavour but also makes it more tastier. Do try this dish and enjoy with your family and friends.
Jeera Rice / Basmati Rice : 1 cup
Ripe Pineapple : 2 cups medium sized pieces.
Sugar : 1 ¼ cup.
Cloves / Lavang : 6-7
Saffron 1 tsp.
Milk : 2 tblsp.
Orange Colour (Optional) : 2 pinches.
Almond Slivers / Pieces (Optional): 1 tblsp
Cardamom Powder : ½ tsp.
Ghee : 3 tblsp.
Water : 1- ¼ cup + ¼ cup.
** Wash the rice and soak in plenty of water for 10-15 minutes. Drain in a colander. Add 1 tsp of ghee in the pressure cooker and when its hot add in a pinch orange colour and then the drained rice. Mix well add in 1- ¼ cup of water, cover with the lid and pressure cook on medium heat for 2 whistles. Let the pressure drop on its own. When you are able to open the lid, do so and let the excess steam pass off completly. Do not attempt to touch the rice at this stage. As then it may get mushy. Let cool for a good 10-15 minutes. Once it has cooled down with the help of a large fork separate the cooked rice grains. You will get nicely separated rice as we have added in less water and cooked it to the consistency of 80% only. Keep this aside.
** Add the saffron in a small bowl with warm milk. It will impart a nice yellow colour when fully soaked. Keep this ready aside. If not adding Orange colour you can increase the saffron threads.
** Cook the pineapple pieces with little bit of water for 3-4 mins. You can microwave the same for 2 mins. Keep this ready aside.
** Now heat the remaining ghee in a thick bottomed kadai, crush the cloves a little bit so that it imparts flavour on its addition, put it in the kadai and stir for a few seconds, add in the pinch of orange colour (Optional). Now lower the heat and add in ¼ cup of water and then raise the heat to bring it to a boil. Once the water comes to a boil, add in the sugar and mix well. Cook on medium heat till the sugar thickens a little bit, say for 5-7 minutes. You should get the syrup to 1 thread consistency.
** Once the sugar is done, add in the saffron along with the milk its soaked in and the cooked pineapple pieces and mix well. Now add in rice little by little mixing it all the while cook on medium heat for about 2-3 minutes. Now lower the heat to minimum, cover the kadai with a tight lid and cook till all the moisture has evaporated.
** Lastly when almost done, add in the almond slivers / pieces (Optional), cardamom powder and mix well. Check in to see that there is no moisture left at the bottom of the mixture, if so allow to cook uncovered on low heat for some time.
** When done allow to cool a little bit. This tastes best at room temperature. You will now notice that each rice particle will glisten like gold. This is how a traditional “Kesari Bhaat” finally turns out. Each rice particles should get coated with the kesari sugar syrup and glisten alike while remaining separate. Here I have added in the goodness of golden pinepple too.
** You can offer this to God as Naivedyam which is what I do and then offer them to your family and guests. Enjoy this delicious Pineapple~Saffron Sweet Rice / Ananas Kesari (Keshar) Bhaat / Meetha Ananas Kesari Chawal at room temperature. The names may be different as per different cultures but the result I feel is the same with minute differences. Almost everyone offers them as naivedyam / bhog during pooja and festivals. But off course you can prepare them for parties or functions too.