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It was traditionally served in Odia weddings or picnics but has largely been replaced by pulao and biryani.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.
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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:
Wash the basmati rice, then add turmeric powder to it and mix, keep aside
In a pan add ghee, then whole spices, saute until they are aromatic
Add dried grapes and cashews and fry until brown
Now add basmati mixed rice to it and mix
Then add salt and sugar to it and mix
Add required water to it and mix, cover and cook until rice is fully cooked
Serve hot
Pictorial:
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