Kanika Recipe (sweet rice)
Kanika is a traditional Odia sweet dish made with aromatic rice, sugar, and ghee. It is often prepared during festivals and special occasions in the state of Odisha, India.
Ingredients For Kanika Recipe
- 1 cup Basmati rice
- 1 cup sugar
- 1/2 cup ghee (clarified butter)
- 4-5 green cardamom pods, crushed
- 1 tablespoon cashews, chopped
- 1 tablespoon raisins
- A pinch of saffron strands (optional)
- 2 cups water
- A pinch of salt
Preparation:
- Wash the basmati rice under running water until the water runs clear. Soak the rice in water for about 30 minutes. Afterward, drain the water.
- In a heavy-bottomed pan or a pressure cooker, add the soaked and drained rice along with 2 cups of water. Cook the rice until it becomes soft and fluffy. If using a pressure cooker, cook for 2 whistles and then turn off the heat. Allow the pressure to release naturally.
- Once the rice is cooked, transfer it to a wide-bottomed pan or a large mixing bowl. Let it cool for a few minutes.
- In a separate pan, heat ghee over medium heat. Add the crushed cardamom pods and sauté for a few seconds until fragrant.
- Add the cashews and raisins to the pan and sauté until the cashews turn golden brown and the raisins plump up.
- Pour the ghee mixture over the cooked rice and mix gently to combine. Ensure that the rice grains remain separate and fluffy.
- In the same pan, add sugar and 1/4 cup of water. Cook over medium heat, stirring continuously, until the sugar dissolves completely. Once the sugar syrup thickens slightly, remove it from the heat.
- Pour the sugar syrup over the rice and mix gently until well combined. The rice should be evenly coated with the syrup.
- If using saffron strands, soak them in a tablespoon of warm milk for a few minutes. Then, drizzle the saffron-infused milk over the rice and mix gently. This step is optional but adds a beautiful golden color and aroma to the dish.
- Cover the pan or bowl with a lid and let the Kanika rest for at least 30 minutes. This allows the flavors to meld together.
- After resting, give the Kanika a gentle stir and transfer it to a serving dish. Garnish with additional cashews and raisins if desired.
Nutritional Value
Kanika is a traditional Filipino rice dish typically prepared during festive occasions. It is made with aromatic rice cooked in coconut milk and flavored with various spices and ingredients. While I don’t have access to the specific recipe you’re referring to, I can provide you with a general overview of the nutritional value of Kanika based on its common ingredients.
- aromatic rice: Glutinous rice, also known as sticky rice, is the main ingredient in Kanika. It is a good source of carbohydrates and provides energy. Glutinous rice also contains small amounts of protein and fiber.
- Coconut Milk: Coconut milk is another primary ingredient in Kanika, providing a creamy texture and flavor. It is rich in healthy fats, including medium-chain triglycerides (MCTs). MCTs are easily digestible and can be a source of quick energy. Coconut milk also contains small amounts of vitamins and minerals.
- Spices and Flavorings: Kanika may include spices such as turmeric, ginger, garlic, and onions. These spices add flavor and aroma to the dish. Turmeric, in particular, contains an active compound called curcumin, which has antioxidant and anti-inflammatory properties.
- Other Ingredients: Kanika may be cooked with other ingredients such as chicken, shrimp, or vegetables, depending on the variation of the recipe. These additional ingredients can contribute to the overall nutritional profile of the dish, providing protein, vitamins, minerals, and dietary fiber.
It’s important to note that the nutritional value of Kanika can vary depending on the specific recipe and the amounts and types of ingredients used
