Monday, January 13, 2014

Makara Sankranti Subhakanshalu

Wishing all of my readers a very happy Sankranti/Lohri. May the New Year bring in lots of happiness and peace. Growing up Sankranti was one of my favorite, it was time spent at grandparents, time spent with cousins, time spent playing endless hours of cards. Pongal brought festivities lasting for four days, the dressing up, the food and not to mention all the loot in the form of presents. Those were good old times and times that I will cherish forever. Today, thanks to the community I live in, kids get to experience a flavor of the same.

My previous blog post about Sankranti in pictures can be found here.
Made Sweet Saffron Rice as an offering. There are many flavors of the recipe which include cloves and cinnamon but today my version is the minimalistic few ingredients and cooked slowly with love. This recipe works best with Basmathi rice.

Ingredients
1 cup Basmathi rice washed and soaked in water for about 10 min
2 cups sugar
1/2 cup golden raisins
1 tbsp. Ghee/ Clarified butter
pinch of elachi/Cardamon pods (optional)
2 tbsp. of saffron soaked in warm milk or warm water
2~3 drops of orange food color
2 tbsp. of rose water (optional)
1 cup water

Process
1. In a thick bottom pan add two cups of water and then soaked basmathi rice and cook for about 8~10 minutes, till rice is well cooked.
2. While the rice is cooking, take a thick bottom pan add sugar and water and allow to boil
3. While the sugar syrup is boiling take two table spoons of saffron and allow to dissolve in warm water. Once the color comes out which takes about 2 minutes, add the water to boiling sugar syrup.
4. Add elachi and raisins which are sautéed in ghee.
5. Add orange color and optionally rose water for additional flavoring.
6. Allow sugar syrup to come to boil which is when you see small bubbles around the rim.
7. Now add cooked rice to the sugar syrup and cook closed for about 20~25 minutes on slow/medium flame. The rice grain absorbs the sugar and turns yellow.

Remove from heat and serve. Can be served both hot and cold.

Check out other delicacies for Pongal on my blog here

2 comments:

kitchen queen said...

delicious and inviting sweet dish.

Anonymous said...

looks yummmmm
www.sailajakitchen.org

 
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