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Photo of Kanika by Saswati Hota at BetterButter


Saswati Hota
5 minutes
Prep Time
15 minutes
Cook Time
3 People
Read Instructions Save For Later


Odia speciality Kanika or fragrant, yellow, spiced, sweet, rice which is also offered as Mahaprasad in Puri’s Jagannath temple, infact a part of the Chappan bhog served for Lord Jagannath every single day and cooked in most Odia Kitchens during auspicious occasions.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Orissa
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 3

  1. 1 Cup Gobindobhog rice ,small grained and fragrant
  2. 3 tbsps Pure ghee /clarified butter
  3. 1/2 tsp turmeric powder
  4. 2 cups Hot water
  5. 3-4 cloves
  6. 1 inch cinnamon stick
  7. 2-3 Green cardamoms
  8. 2 Black cardamoms
  9. 4-5 Black peppercorns
  10. 8-10 Cashewnuts, Broken
  11. 10 -12 raisins
  12. 3 tbsp sugar
  13. To taste salt
  14. 2 Bayleaves


  1. Wash and soak the rice in water for 30 mins .
  2. Drain and spread it on a sieve and let it dry for 5-10 minutes.
  3. Add 1 tbsp Ghee and the turmeric to the soaked and dried rice and mix well. Leave it for 30 more minutes.
  4. Heat a pan with the remaining ghee and fry the cashewnuts and raisins and fry till light brown, drain and keep aside.
  5. Add the bayleaves, cloves, cinnamon, peppercorns and cardamoms in the remaining ghee and saute for a minute till fragrant.
  6. Add the rice to the pan and saute with the spices and ghee on low flame for 2-3 minutes gently making sure the rice grains do not break.
  7. Add the hot water and salt to the rice and cover and cook it on medium flame for nearly 10 minutes or till its three fourth cooked.
  8. Finally add the sugar and half of the fried cashews and raisins, give it a gentle stir,the rice will be mushy at this point. Cover it and keep it for 2-3 minutes more on low flame.
  9. Switch off the gas and serve the fragrant rice garnished with the remaining cashews and raisins.

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Geetanjali Khanna
Geetanjali Khanna   Dec-06-2017

I really want to have this.

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