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Kanika from Indian State Odisha

Updated: Jan 2

Kanika is an aromatic sweet rice dish. It is an Odia dish traditionally prepared during festivals and pujas. It is one of the cooked items of the 56 dishes prepared as part of Mahaprasada or Chappan Bhoga in the Jagannath Temple. It is offered to Lord Jagannath as part of the morning meal known as sakala dhupa.

It was traditionally served in Odia weddings or picnics but has largely been replaced by pulao and biryani. In West Bengal a similar dish known as misthi pulao is prepared during marriages or ceremonies which is relished with mutton curry. Kanika has a stronger flavor than misthi pulao and can be eaten with dalma or mutton curry or as dessert at the end of a meal.


LETS GET COOKING:

Kanika

Kanika
Kanika

Course : Main dish

Cuisine : Indian

Prep time : 10 minutes

Process time : 20 minutes

Total time : 30 minutes

Ingredients: 

  • Bamati rice -1 cup

  • Whole spices - 1 tsp

  • Dry grapes - 1 tsp

  • Cashews - 1 tsp

  • Sugar - 1/2 cup

  • Salt - 1/4 tsp

  • Turmeric powder - 1/4 tsp

  • Ghee - 3 tsp

Instructions:

  1. Wash the basmati rice, then add turmeric powder to it and mix, keep aside

  2. In a pan add ghee, then whole spices, saute until they are aromatic

  3. Add dried grapes and cashews and fry until brown

  4. Now add basmati mixed rice to it and mix

  5. Then add salt and sugar to it and mix

  6. Add required water to it and mix, cover and cook until rice is fully cooked

  7. Serve hot

Pictorial:

basmati rice & turmeric powder
basmati rice & turmeric powder

ghee, whole spices
ghee, whole spices

dried grapes & cashews
dried grapes & cashews

basmati rice
basmati rice

salt & sugar
salt & sugar

water
water

cook until rice are done
cook until rice are done

serve hot
serve hot
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