Wednesday, November 21, 2012

Ananas Bhat or Sweet Pineapple Rice

Diwali just passed us and it was a time of making lots and lots of sweets. This was one of the sweets I made. Try it and see, you will not be disappointed. Its taste of pineapple and coconut will transport your taste buds to a tropical paradise !!!

This recipe is adapted from Ruchira ( a very popular Marathi cookbook ).



 
 
 
 



Ingredients

1 cup basmati rice
1 1/2 cups water ( can substitute some or all of it with pineapple juice - I did not do that )
1/2 cup coconut milk ( can substitute for same amount water )
1 1/2 cup sugar
1 cup crushed pineapple
1/2 cup shredded fresh coconut
1/4 cup ghee / clarified butter
2-3 pinched of saffron / kesar
2 tbsp chopped pistachios
6 cloves / lavang
1/4 tsp cardamom powder
a pinch of salt
a few drops of yellow food color ( optional )


Method
  • Wash the rice and soak it for about 1 hour prior to cooking.
  • Take 1 tbsp ghee and heat it in a big saucepan over medium low flame. When hot add the cloves and fry them till they puff up a bit, this will take but a few seconds. Next goes in the drained rice, fry it for a minute in the hot ghee and then add a pinch of salt, Transfer to the rice cooker along with the water/juice and coconut milk.
  • Cover and cook till rice is fully cooked. Remove from heat and spread the rice on a large plate, to cool.
  • In another large saucepan, heat another 1 tbsp of ghee and to it add the crushed pineapple, scrapped/shredded coconut and sugar. Cook on medium to medium low heat till it thickens and forms one lump when you turn it with the cooking spoon.
  • Now add the rice, yellow food color and saffron. Stir it altogether, cover and on low heat let it cook till you see steam rising from within.
  • Next goes in the remaining ghee / clarified butter, chopped pistachios and cardamom / elaichi powder. Stir again and let it sit for another 4-5 min on low heat.
  • Remove and let it cool. Can serve it either warm or room temperature.






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