Orissa/Odisha reminds me of coast line,beaches,the patachitra paintings,Odissi dance and formost Puri Jagannath Temple . The temple is a famous pilgrimage centre in India and is also known for varieties of the prasad or the offerings as well. For the bloghop today, I have been paired with Mugdha who is from Orissa and her blog has some wonderful authentic or traditional Oriya dishes. I have chosen Kanika which is traditionally a spiced sweet pulao that is offered to the Lord and this one is a caramel version of it.
Basmati Rice: 1/2 cup
Water: 1 cup + as needed to cook the rice
Clarified Butter/ Ghee: 2 tbsp
Sugar: 1-2 tsp (for caramelizing) + 3 tbsp + as needed for taste
Cloves ,Cardamom: 2-3 pieces
Heat ghee in a deep pan and add in around 2 tsp (or more as needed to get a deep brown colour) of sugar and let it caramelize an turn to a rich brown syrup. Add in the cashews and raisins and let them start to turn brown and raisins get pumped up. Add in the spices and stir fry till a nice aroma emanates for another minute or so. Add in the washed and drained rice and mix well till the rice gets coated with the syrup for another 1-2 minutes.
Add in the water and bring to boil. Reduce to simmer,cover and let it cook till almost done. Once the rice is three fourth cooked, add in remaining 3 tbsp or more of sugar as per taste and then let it cook till completely done. The entire cooking can be done in a pressure cooker as a one pot meal as depicted in the original recipe.
Serve in dessert bowls garnished with more nuts or dried rose petals or whatever you like.
Delectable sweet rice and a nice twist to the original traditional dish.