Kanika
Kanika, from above
VegOdisha

Kanika

Sweet ghee rice with cinnamon, cashews and raisins. Straight from Lord Jagannath's kitchen.

45 minTime
5 gProtein each
mildSpice
From the temple kitchen2 chapters · 1 min read

Make it your way

Grandma's wayGhee, spice and sweetness, temple style.
The original
399kcalsame
5 gproteinsame
1 gfibresame
45minutessame

Kanika as offered at Puri.

Per serving, worked out from the ingredient table.

Ingredients

5 servings
Rice1½ cups fragrant short grain rice, soaked 30 min
Ghee3½ tbsp
Bay leaf (indian bay leaf)2
Whole spices2.5 cm cinnamon, 4 cardamom, 4 cloves
Turmeric (ground turmeric)a pinch, optional
Cashews15
Raisins2 tbsp
Sugar¼ cup
Salta pinch
Water2¾ cups
Ginger1.5 cm, grated

Method

5 steps
  1. 1Drain the soaked rice and spread it out to dry for 10 minutes. Mix with a teaspoon of ghee and the turmeric if using.
  2. 2Heat the ghee, fry the cashews and raisins until golden, lift out. Add bay leaves, whole spices and ginger.
  3. 3Add the rice and fry gently for 3 minutes.
  4. 4Add hot water, sugar and salt. Cover and cook on low until the water is absorbed.
  5. 5Fold in the cashews and raisins and rest covered for 10 minutes.
Serve it like this

Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.

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Make it a meal

What goes with Kanika: a bread or rice, a side, something to drink and something sweet.

With a main Dalma45 min
With a main Machha besara40 min
On the side Santula30 min
To drink Sol kadhi40 min
Something sweet Chhena poda80 min
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