Himachali Mittha
Veg
The sweet closing dish of the Himachali Dham — saffron-perfumed sweet rice cooked with sugar, dried fruits, and cardamom until it turns golden and fragrant. Served last at the feast, a single portion signals the end of the Dham, as it is improper to eat anything after the mittha.
Cuisines
Himachali
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee |
| 1/4 cup | raisins |
| 1/4 cup | cashew nuts |
| 1/2 cup | sugar |
| 1/2 teaspoon | saffron strands |
| 1/2 teaspoon | cardamom powder |
| 2 cups | water |
| — | salt to taste |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes.
- 2 Drain the rice and set aside.
- 3 Heat ghee in a pan over medium heat.
- 4 Add cashew nuts and raisins, and fry until golden brown. Remove and set aside.
- 5 In the same pan, add the drained rice and sauté for a few minutes until the rice is well coated with ghee.
- 6 Add water, saffron strands, and a pinch of salt. Bring to a boil.
- 7 Reduce the heat to low, cover, and let it simmer until the rice is cooked and water is absorbed, about 15-20 minutes.
- 8 Once the rice is cooked, add sugar and cardamom powder. Mix gently.
- 9 Cover and let it cook for another 5 minutes on low heat until the sugar is dissolved.
- 10 Garnish with fried cashew nuts and raisins before serving.
Tips
For a richer taste, you can add a few drops of rose water or kewra essence.