It’s been nearly five months, since we moved back to India. And all this while we are living in Goa with our family. For me this is the longest time I’ve ever spent in Goa though it’s my native place. I was born and grew up in Mumbai but I have most of my relatives in Goa. And we always used to visit here for any family function or festivals. My husband is also Goan so we got married in this charming state. During pandemic year 2020; we stayed here with our family for nearly two months and then went back to Pune. Thus currently; it is the longest time I’ve been here and we still don’t have any solid plan to move to any other city. So I’m wisely using this time to explore authentic Goan recipes.
This beautiful sunny state is famous for its non-veg food due to abundance of seafood. But the world is unaware of their delicious veg food. Goan vegetarian food is simple that is prepared with local ingredients and packed with subtle flavours. My attempt is to explore as much as I can and share here on my blog. Today’s recipe is one such authentic and favourite Goan dish – Sakharbhaat.
Sakharbhaat translated as sugar rice and as name suggests it’s a sweet dish. This Sakharbhaat is favourite in Goan community and prepared for special occasions or festivities. Recipe is pretty straightforward; it is made with rice, sugar and dry fruits to add richness. It’s like a sunshine on a plate that can be enjoyed anytime.
Ingredients :-
- 1 cup basmati rice
- 1/2 cup sugar
- 1/4 cup ghee/ clarified butter
- 1/2 cup cashews
- 1/2 cup almonds
- 1/4 cup golden raisins
- Few saffron strands
- 18-20 cloves
- 4-6 cardamom
- Salt as per taste
- Orange food colour (optional)
- Warm water (for cooking)
How to make :-
Wash rice under running water and soak for 30 minutes. Meanwhile; start with other preparations.
Soak almonds in a warm water and saffron strands in a warm milk. Separate cardamom seeds from pods and crush into fine powder. If using food colour then soak pinch of colour in a warm milk.
Once rice is soaked enough; let’s get started with cooking. Drain the rice completely and keep aside. Also, remove the skin of almonds and roughly chop it. Cashews can be cut into 2 pieces or roughly chopped.
Take a pot or kadhai on a high heat and add ghee into it. When ghee is hot, turn heat to medium and add cloves into it. Stir cloves gently in hot ghee and add drained rice into the pot. Saute rice for couple of minutes and let it cook over low heat for another 4-5 minutes. Stir in between to ensure it’s not sticking to the bottom of pan.
Next add dry fruits ie; cashew, raisins and almonds into the pan. Gently mix everything together and let it cook for couple of minutes.
Now add warm water into the pan. For 1 cup rice; we need approximately 2 &1/2 cups of warm water. First add 2 cups of water and if required then add 1/2 cup later.
Once water starts bubbling; cover the pot and let it simmer for 2-3 minutes. Once water is absorbed, add saffron milk and food colour (if using). Carefully mix everything together; saffron and food colour will be absorbed by rice. If required, add little more water to ensure rice is not sticking to the bottom of pan.
Cover the pan and simmer for few minutes or until rice is thoroughly cooked.
If you are someone who always worried that rice might be sticky or mushy. Then you may want to check my post for Jeera Rice | Cumin Rice Recipe. I have posted tips to cook perfect rice and it may help with Sakharbhaat Recipe.
Once rice is cooked; add sugar and cardamom powder along with pinch of salt. Gently mix together and simmer for 2-3 minutes.
Our Sakharbhaat is ready to indulge.
Serve it hot or cold along with your main meal; every bite is a pure joy.
I hope you enjoyed this recipe and would love to give it a try.
I have already posted some amazing recipes from Goan cuisine on my blog; you can read these recipes here.
As always, your feedback is valuable and I would love to read your emails. If there are any suggestions, do let me know in comments section.
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You might love following interesting recipes;
- Mangane | Sweet Dish with Sago & Chana Dal
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- How to make nutritious Nachani Satva|Finger Millet pudding at home
- Kobichi Wadi |Cabbage Fritters
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Sakharbhaat Recipe | Goan Sweet Rice
Ingredients
- 1 cup basmati rice
- 1/2 cup sugar
- 1/4 cup ghee
- 1/2 cup cashews
- 1/2 cup almonds
- 1/4 cup golden raisins
- saffron strands few
- 18-20 nos cloves
- 4-6 nos cardamom
- salt as per taste
- orange food colour optional
- warm water
Instructions
- Wash rice under running water and soak for 30 minutes. Meanwhile; start with other preparations.
- Soak almonds in a warm water and saffron strands in a warm milk. Separate cardamom seeds from pods and crush into fine powder. If using food colour then soak pinch of colour in a warm milk.
- Once rice is soaked enough; let's get started with cooking. Drain the rice completely and keep aside. Also, remove the skin of almonds and roughly chop it. Cashews can be cut into 2 pieces or roughly chopped.
- Take a pot or kadhai on a high heat and add ghee into it. When ghee is hot, turn heat to medium and add cloves into it. Stir cloves gently in hot ghee and add drained rice into the pot. Saute rice for couple of minutes and let it cook over low heat for another 4-5 minutes. Stir in between to ensure it's not sticking to the bottom of pan.
- Next add dry fruits ie; cashew, raisins and almonds into the pan. Gently mix everything together and let it cook for couple of minutes.
- Now add warm water into the pan. For 1 cup rice; we need approximately 2 &1/2 cups of warm water. First add 2 cups of water and if required then add 1/2 cup later.
- Once water starts bubbling; cover the pot and let it simmer for 2-3 minutes. Once water is absorbed, add saffron milk and food colour (if using). Carefully mix everything together; saffron and food colour will be absorbed by rice. If required, add little more water to ensure rice is not sticking to the bottom of pan.
- Cover the pan and simmer for few minutes or until rice is thoroughly cooked.
- Once rice is cooked; add sugar and cardamom powder along with pinch of salt. Gently mix together and simmer for 2-3 minutes.
- Our Sakharbhaat is ready to indulge.
Notes
- Adjust the sweetness as per preference. If you fancy sweeter version then use equal proportion of sugar as rice.
- Similar to sugar; you can adjust ghee in this recipe. If you prefer greasy version then add some more ghee.
- You can use any variety of rice instead of basmati.
- Use water as required. It depends of variety of rice as well. If you are someone who always worried that rice might be sticky or mushy. Then you may want to check my post for Jeera Rice | Cumin Rice Recipe. I have posted tips to cook perfect rice and it may help with Sakharbhaat Recipe.
- Food colour is completely optional; skip it and just use saffron for golden yellow colour.
- This recipe is vegan friendly if ghee replaced with oil. You can use any neutral oil like vegetable, sunflower oil. For the above proportion 3-4 tbsp oil can be used.