Authentic Himachali Meetha Bhat
A fragrant, traditional sweet rice preparation from the hills of Himachal Pradesh infused with aromatic cardamom, cloves, and rich ghee. Packed with wholesome dry fruits, this festive delicacy is deeply comforting and traditionally prepared during community gatherings.
40min
Total Time
4
Servings
Himachali
Cuisine
Recipe
1
Boil the soaked basmati rice in 2 cups of water until it is 90 percent cooked, then drain any excess water and set the rice aside.
2
Heat pure ghee in a heavy-bottomed pan and lightly fry the cashews, almonds, and raisins until golden brown; remove and set aside.
3
In the same remaining ghee, add the green cardamom pods, cloves, and cinnamon stick, allowing them to sizzle and release their rich aroma.
4
Layer the half-cooked rice into the pan gently, then evenly sprinkle the sugar or jaggery over the rice along with the food color.
5
Cover the pan with a tight lid and cook on very low heat for 10-12 minutes, allowing the sugar to melt and infuse completely into the grains.
6
Gently fluff the sweet rice, stir in the fried dry fruits and rose water, and serve warm.
Ingredients
1 cup long-grain basmati rice, soaked for 30 minutes
3/4 cup sugar or powdered jaggery
3 tablespoons pure ghee
4-5 green cardomom pods
2-3 cloves
1 small cinnamon stick
10-12 cashews and almonds, chopped
2 tablespoons raisins
A generous pinch of edible yellow or orange food color
2 cups water
1 tablespoon rose water or a few drops of kewra essence
*This AI-generated recipe may contain inaccuracies.