Fragrant sweet spiced rice from the Jagannath Puri Rosaghara, flavored with caramelized sugar, whole cloves, cardamom, nutmeg, and ghee.
Lunch · 10 min prep · 25 min cook · serves 4 Newly added
Ingredients
- 2 cups gobindobhog rice , washed and drained; gobindobhog or basmati
- 1 tsp sugar , for browning caramel
- 3/4 cup sugar
- 6 tbsp ghee , pure desi cow ghee
- 4 green cardamom
- 4 cloves
- 1 inch piece cinnamon stick
- 10 raisin , golden
- 8 cashew , split
- 1/2 tsp turmeric powder
- 1/4 tsp nutmeg powder
- 1/2 tsp salt
- 4 cups water , boiling hot
Preparation
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Wash the rice thoroughly and drain in a colander for 15 minutes.
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Heat ghee in a heavy-bottomed pot over medium heat.
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Add 1 teaspoon of sugar and allow it to melt and caramelize to a deep amber syrup.
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Add green cardamom pods, cloves, and cassia bark; fry for 30 seconds until fragrant.
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Add drained rice, cashews, and golden raisins; sauté for 3 minutes until grains are coated in caramelized ghee.
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Pour in boiling water, turmeric powder, salt, and raw sugar; stir once to combine.
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Bring to a rolling boil, then lower flame to minimum.
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Cover tightly with a lid and simmer for 15 to 18 minutes until all liquid is absorbed.
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Sprinkle freshly ground nutmeg powder over the rice.
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Gently fluff with a fork, cover, and rest for 10 minutes before offering.
In the tradition
Kanika is one of the most revered components of the Mahaprasad offered at the Jagannath Temple in Puri. The technique of caramelizing a small spoonful of sugar directly in hot cow’s ghee gives the grains their characteristic amber hue and nutty undertone before the warming spices of the Rosaghara are introduced.
Sources & further reading
- Jagannath Temple Rosaghara Mahaprasad Canon, Puri (Madala Panji & Chhappan Bhog Seva Archive)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.