Today is Basant Panchami, a festival that marks the beginning of harvest and spring, a day which is devoted to Maa Saraswati. She is a goddess of knowledge, wisdom and music. On this day, we thank maa for giving us everything we have and pray for granting us Bal, Buddhi and Vidya. In India, different states celebrate this festival in different ways. We make variety of sweets generally in yellow color flavoured with saffron (Kesar) and wear yellow clothes, offer yellow flowers/fruits/ food to Maa Saraswati. Like in Punjab, Jaggery rice or gur chawal are made. In Bihar, kesari kheer is made. In Bengal, they make Boondi Laddo and Rice Khichdi. Belonging to a Punjabi family, I had sweet rice all my life and I just loved them. However, I never knew how to cook them until I got married. My mother-in-law taught me how to make these sweet rice and if you have read several posts made be me, by now you would be knowing that my mother-in-law was a wonderful cook. Not just that, she was a great teacher too.
This recipe is special as this was perhaps my first few attempts to help her make something that we would offer to our almighty. I not only learnt cooking food from her, she also taught me how to perform Puja. Being a great believer in God, She told me everything from scratch as I was almost a blank slate in Puja as well. Sometimes I truly remember the saying that marriages are made in heaven. So she taught me to serve our sweet food to God first and then we can have it (which is what we call Bhog as when God has it, it becomes a Prasad) and while making such Bhog we should do it with positivity. Fresh washed utensils, fresh water and ingredients too as its to be offered to God.
Following her guidelines, today’s attempt was a good one as told by all in family. Simple ingredients and quick recipe. We need Laung(Clove), Saunf(Fennel Seeds), Magaj(Muskmelon Seeds), Burada( Nariyal ko chura / Coconut powder), Jaggery(Gud). Kesar(Saffron) and Basmati Rice. If you wish you can use sugar instead of jaggery. However, I had sweet rice with both and I found Jaggery rice always better. The method is simple too. Just like we make a vegetable Pulao, I would make Sweet rice in pressure Cooker.
You may add dry fruits as well. I have used only raisins (kishmish) as my family doesn’t like garnished dry fruits in sweet. They have dry fruits separately, but in sweets like Atta Halwa, Gajar Halwa, etc they find dry fruits as distraction from taste. Since raisins are not crunchy so I add them.
For yellow colour I have used Kesar and little bit of turmeric powder(Haldi). You may use food color as well.
Everybody enjoyed it here. Do share your experience with me!
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|Prep Time||10 min|
|Cook Time||10 min|
|Passive Time||20 min|
- 1.5 Katori Basmati Rice
- 15-20 strands Kesar (saffron)
- 1.5 tablespoon Desi Ghee
- 1 tablespoon Milk for soaking Kesar
- 1/2 katori Bura (Coconut powder) optional
- 1 tsp Fennel Seeds(Saunf)
- 4 or 5 piece Laung(Clove)
- 1 tsp Magaj (Muskmelon Seeds)
- 10 piece Kishmish (Raisin)
- 1/2 katori Jaggery You may double it for more sweetness.
- 2 katori fresh water
- 1/2 tsp Haldi powder (Turmeric)
- Take rice in a Patila(pan) and wash them and soak for around 20 min.
- Take all the ingredients in bowl while rice are soaked. Soak Kesar in milk. It releases yellow colour when dipped in water or milk.
- Take Pressure Cooker. Add desi ghee in it. When warm, add the spices Saunf, Clove, Magaj. Saute them for a min.
- Add Bura /Coconut Powder. Cook it on simmer as it gets brown early and mite get burnt up.
- Once Bura turns light brown, add turmeric and Jaggery.
- Jaggery would become soft and leave water. it turns the mixture in brown.
- Now add Kesar with milk. Cook it on simmer till milk absorbs.
- Add More jaggery for sweetness. i have added less as its liked less sweet at my home. for those who like it really sweet, you may double the jaggery.
- Remove water from soaked rice and add rice to the above mixture.
- Add water. Ratio of water and rice is 2:1. If you want more soft/ soggy you may add more water. Give one whistle on full and simmer for 1 more whistle. I have used less water as my rice doesnt take that much water if are soaked for 30 min.
- The Jaggery Rice flavoured with kesar is ready..Remember to serve it to your God. Enjoy!!
|Serving size: bowls|
|Amount per serving|
|% Daily Value*|
|Total Fat 12.3g||16%|
|Saturated Fat 7.3g||36%|
|Total Carbohydrate 58.3g||21%|
|Dietary Fiber 3.7g||13%|
|Total Sugars 8.5g|
|Vitamin D 0mcg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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