Kanika | How to make Kanika

By sweta biswal  |  7th Dec 2015  |  
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  • Kanika, How to make Kanika
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About Kanika Recipe

A sweetened festival rice with aromatic spices and a generous sprinkling of raisins and nuts!


Ingredients to make Kanika

  • 1 Cup Basmati rice
  • 1 and 1/2 tsp ghee
  • 15-16 raisins
  • 7-8 cashews
  • 1 black cardamom
  • 1 inch cinnamon
  • A small bit of mace
  • 2-3 cloves
  • 1 bay leaf
  • 1 green cardamom
  • 2 pinch nutmeg powder
  • 2-4 tsp sugar
  • 1/5 tsp turmeric powder
  • salt to taste

How to make Kanika

  1. Wash and soak the rice for 1 hour. Drain all the water and spread the rice on a plate.
  2. Sprinkle the turmeric over the moist rice and mix it gently. Allow it to dry for 1-2 hours in a natural air circulation ( you can also put it in the balcony but not under direct sunlight ).
  3. Heat the ghee in a deep and thick bottomed vessel. Add the raisins and cashews. Fry till the cashews swell up but do not burn them. Remove with a slotted spoon and keep aside.
  4. Add the whole spices and stir for 20 seconds. Add the dried rice and fry it gently for 3 minutes. (You can gently toss it instead of stirring as with the latter one might end up with broken rice grains.)
  5. Add enough boiling water (a little more than two cups in my case) to cover the rice. Add salt. Allow this to cook on a low to medium flame.
  6. Stir gently at an interval of 4-5 minutes. Once the rice is almost done, add the sugar, nutmeg powder, cashews and raisins, and mix them gently with the rice. (Keep aside a few cashews and raisins to garnish later.)
  7. Allow all the water to dry up. Then remove it from the flame.
  8. Serve hot with any no onion-garlic curry or even dalma.

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