1. Nutty Roasting: Enhancing Flavor for Sweet Saffron Rice
Begin your journey of crafting sweet saffron rice by imparting a rich nuttiness to the dish. In a pan over medium heat, dry roast the almonds, pistachios, and raisins until the raisins puff and the nuts undergo a slight color change. This step not only intensifies the flavors of the nuts but also adds a delightful crunch and texture to your saffron sweet rice, elevating its overall appeal.
2. Indian Sweet Rice Recipe: Setting the Stage for Saffron Sweetness
In a saucepan, combine rice, water, a cinnamon stick, and a pinch of salt over medium-high heat. As the ingredients come to a gentle boil, prepare the canvas for the infusion of saffron’s golden hue and aromatic essence into your Indian sweet rice recipe.
3. Simmering Brilliance: Cooking the Rice to Perfection
Once the rice mixture reaches a boil, reduce the heat to low and cover the saucepan. Allow the rice to simmer for approximately 15 minutes or until the water has evaporated, ensuring each grain is cooked to perfection. This crucial step lays the foundation for the sumptuous texture and delightful flavor profile of your saffron rice Indian delicacy.
4. Saffron Infusion: Creating the Signature Sweetness
While the rice undergoes its transformation, prepare the decadent saffron-infused syrup in a separate saucepan. Combine milk, butter, sugar, saffron strands, cloves, and cardamom over medium heat, stirring until the sugar dissolves and the aromatic spices release their essence. This fragrant mixture sets the stage for the indulgent sweetness that defines your kesar rice experience.
5. Harmonious Fusion: Merging Nutty Goodness and Sweetness
Once the rice and saffron syrup are ready, it’s time to bring together the elements of your sweet saffron rice. Gently fold the roasted nuts mixture and the fragrant saffron syrup into the cooked rice, using a spoon to ensure even distribution without mashing the grains. This harmonious fusion of flavors and textures creates a symphony of taste in every bite of your Indian sweet rice recipe.
6. Final Simmer: Infusing Depth of Flavor
Cover the saucepan once more and allow the saffron sweet rice to simmer over very low heat for an additional 3 to 4 minutes. This final step ensures that the flavors meld together seamlessly, infusing every grain of rice with the richness of saffron and the nutty crunch of almonds and pistachios.
7. Culinary Crescendo: Serving Sweet Saffron Rice in All its Glory
Turn off the heat and let the sweet saffron rice rest, covered, for a few more minutes before serving. This brief interlude allows the flavors to further develop, culminating in a dish that’s not just a treat for the taste buds but a celebration of the vibrant culinary heritage of India. Enjoy your saffron rice Indian delicacy or kesar rice as a delightful dessert or a comforting indulgence any time of the day.
If you loved this indian sweet rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.
Thanks fr all the delicious recipes
What do I have with sweet coloured rice and is it better warm or cold?
Chris I prefer warm
Thank you so much this really helped me with a class project on India. I needed to bring in authentic cuisine and this was the perfect site it really helped… Thanks again!!!
You give these good recipes freely, but how do you make money?
Advertisements are how she makes the money back 🙂
Thank you very much for these wonderful recipes!
Manjula jee, i cooked Rajma Chawal as per your instructions and it was delicious…I ahve cooked Rajma before also but it was never so tasty. I also tried Badam Milk and that was also very yummy. Today i will prepare saffron rice…Many Thanks Rolee
manjula ji………………..all of ur recipes are delicious…….thank u
This was amazing! Thank you for the recipe!
Another delicious recipe! My family loves this one as well as many of your other recipes. I appreciate the clear instructions you give in your recipe videos. Your husband does a great job on the video photography. Thanks to both of you. I always look forward and wait patiently on your next new recipe! You are appreciated!!
Rachel
Dear Manjula, Thanks a lot for sharing all these information. I’ll try them soon. Thanks Irene
hi manjula i tried all the recipes of ur kitchen it came so delicious i want u to tellme about cabbage curry
This recipe came out perfect! I tried to make this rice so many times but never came out so delicious. Thanks very much for all your recipies. I surprise my husband every day now with different meal 🙂
About two years ago I was invited into my friend’s home. She was from Pakistan and her mother served me this dish. I was in love with it then. And now I found a really great recipe for it! I just made a batch but substituted whole cloves for 1/4 tsp ground but could go down to 1/8. Thanks Manjula! Now on to your other recipes! Indian food is no longer intemidating! Rachel from the USA
Dear Manjula Thanks for all the wonderful recipes
Dear Manjula,
thank you for this wonderful recipies and the tempting smells they bring to my kitchen. This rice fits very well into the christmas season in germany and i really enjoyed it. But somehow i wasn’t sure about the amount of milk for the sirup and how dry the rice is supposed to come out. In the video i think you say one cup but in the recipie it says 2 tablespoons… I used half a cup, the rice was dry but still delicious.
Dear manjula I enjoyed your sweet safron rice,it reminds me of my childhood and my mummys dishes and recipes we used to have at home. God bless you and your family Merry christmas and a very happy new year. Yoseph Daniel Israel
Hello Manjula! I just wanted to comment on your rice and naan recipes and videos. They were excellent. I recently travelled to Bangalore, India and had the opportunity to experience a lot of Indian cuisine and you have greatly helped me to prepare dishes at home that have me reminiscing of my time spent there. Thank you!
The Sweet rice was indeed very nice..I think slices of sweet mangoes will go very well with it. Thank You.
YUM. I made sweet saffron rice today, and it was so delish ! I used raw cashews and toasted them as I was out of pistachios.
Thanks for all the great recipes and ideas, i grew up eating this food because i lived next door to wonderful people who invited me over to try thier traditional foods, i miss it often and your website is a great and traditional resource!!! thanks
Could you please send me the receipe for hyderabad vegetable biryani?
Thanks Manjula ji for all the lovely reciepes. They are so simple and easy. Please keep posting new receipes which will help all of us. I am newly married and I have prepared most of your dishes for my in-laws. They all are very happy.. A big thanks to you…
THANK YOU FOR YOUR LOVELY SAFFRON.RICE RECIPE. BRINGS BACK GOOD OLD MEMORIES.
BEST REGARDS MICHAEL MAHONY AUSTRALIA.
Hi, I always feard to cook zarda rice but today I tried your recipe of Sweet Saffron Rice. My husband and his two friends enjoyed it toooo much (ofcourse me too). Their comments were “awesome, great”. For a moment i could not believe that such a nice recipe I have prepared. The rice were seperate and credit goes to you. Thanks for such a wonderful recipe. Can you please add any recipe of Eggplant? Waiting for your reply
I was really delighted to find your website with all these delicious recipes Manjula. You cook really well. I was looking for an aloo gobi recipe after eating at an Indian restaurant here in Los Angeles today when I saw your u-tube video. I really enjoyed watching you make the delicious looking food. I’m going to try making the sweet saffron rice, but I just need to go out and buy a few ingedrients. Thank you once again for a lovely website. By the way, my younger sister cooks too and has a website of her own. It’s http://www.myepikorean.com if you are interested. She has Korean food with a Southern Calfornian twist. Thanks again.
Great : my guests thought I had take away from Indian Restaurant . I served this dish with Took Alu Sindhi style fried Pototoes .
Try It again n again
Kishu
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