BM # 57
Week :3 , Day: 3
Theme: Indian Sweets
While cooking the Thali from Uttarkhand I wanted to make a traditional sweet for the Thali. Since the inspiration to the thali was Chef Virender, I took his suggestion which was Meetha Bhaat. Meetha Bhaat is very traditional and is always a part of Uttarkhand spread.
The rice used for the Meetha Bhaat is the local rice available in the hills. These look like brown rice and have a dusky complexion. The grains are broken but the Meetha Bhaat tasted amazing. I used mollasses to sweeten the rice.
Recipe Source: Chef Virender
3/4 cup rice
60 gms or to taste jaggery
1 tbsp ghee / oil
2 cardamoms, crushed
Pistachio for garnish
Wash and soak the rice for 15 minutes.
Drain the water after 15 minutes.
Heat ghee in a pan.
Add the rice and saute for 3-4 minutes.
Add cardamom and double the water of rice.
Cook on full flame till 90 percent of the water is absorbed.
Add grated jaggery , mix gently and simmer the gas.
Let cook on slow fire till the rice is done.
This should take another 5-7 minutes.
Always grate the jaggery or used powdered jaggery for even cooking.
If the rice is not done after all the moisture from jaggery has dried up, you could add some water .
While the rice is being simmered, cover the pan and put something heavy on the lid, this will help the rice to cook on dum.