Mitho Bhaat
Veg
Kutchi sweet rice — cooked with ghee, sugar, saffron, cardamom, and whole spices such as cloves and cinnamon, finished with fried cashews, raisins, and kewra water. Served at weddings and religious occasions, mitho bhaat is the Kutchi and Gujarati version of zarda or sweet pilaf, perfumed and golden.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Best for
Dessert
Lunch
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 tablespoons | ghee |
| 1 cup | jaggery |
| 1 cup | water |
| 1 teaspoon | cardamom powder |
| 1 tablespoon | raisins |
| 1 tablespoon | cashew nuts |
| 1 pinch | saffron strands |
| 1 | salt to taste |
Instructions
- 1 Wash and soak the basmati rice for 20 minutes.
- 2 In a pot, bring 2 cups of water to a boil and add the soaked rice with a pinch of salt.
- 3 Cook the rice until it is about 80% done and then drain any excess water.
- 4 In a separate pan, heat ghee over medium heat.
- 5 Add cashew nuts and raisins to the ghee and sauté until golden brown. Remove and set aside.
- 6 In the same pan, add the jaggery and 1 cup of water. Stir until the jaggery melts completely.
- 7 Add cardamom powder and saffron strands to the jaggery syrup and mix well.
- 8 Gently fold the cooked rice into the jaggery syrup, ensuring the rice is well coated.
- 9 Cover the pan and let it simmer on low heat for 10-15 minutes until the rice is fully cooked and the flavors meld.
- 10 Garnish with the sautéed cashew nuts and raisins before serving.
Tips
For extra flavour, use whole spices like cloves and cinnamon in the ghee before adding the nuts.