Sweet Saffron Rice- Kesari Bhaath

The month of Shravan in the 5th month of the Hindu calender. This month comes  slap bang in the middle of the monsoon , starting around the end of July till nearly the end of August. This is a month of fasting and feasting. While women fast on the Mondays,  there are other fasts like Janmashtami . Apart from that there are also festivals like Raksha Bandhan , Janmashtami, Nag Panchami which are among the more popular ones.  This time of the year Nature is at its most cheerful best. Green is the dominant colour all around. Rain drenched trees and streets, refreshed souls and an overall joie de vivre seen associated with Hindu festivals and events , make this a favourite time of the year.

There are some snacks which are predominantly cooked around this month. Food is generally less spicy , pale and pleasant coloured foods , light in texture and easy to digest.

Here is one of my favourite snack, but can be served with meals or afterwards as a dessert.

1 cup rice, picked and washed. Soak the rice for half an hour then drain. Pure ghee - 2 tblsp, 4 green cardamoms crushed whole, 4 cloves, 2 1 inch pcs of cinnamon, 8-10 strands of saffron , soaked in 4 tablespoons hot water, 2 tablespoons of fresh desiccated or finely grated coconut, 1 cup sugar, 1 small pinch of salt, sliced nuts like pistachio, almonds, cashews. 

Heat the ghee in a heavy bottomed pan. Add the cloves, cinnamon and cardamoms. Add the rice and on a slow flame, saute the rice till its well coated with the ghee. add the salt, 2  cups hot water  , fresh coconut and the saffron water. Cover and cook on low heat till the rice is cooked. add in the sugar . Add 1/4 cup water and cook till the sugar dissolves. Sprinkle the sliced nuts and serve warm. 

Here I have also used a murabba or preserve made from ripe mangoes. If you use it substitute 1/2 the sugar with the 2 tablespoons murabba . chop the mango pieces finely in order to spread it throughout the rice.

This is a delicate and rich dessert.