Kanika and Dalma | How to make Kanika and Dalma

By Swati Das Patnaik  |  11th Oct 2016  |  
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  • Kanika and Dalma, How to make Kanika and Dalma
Kanika and Dalmaby Swati Das Patnaik
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About Kanika and Dalma Recipe

Kanika - sweet pulao from the kitchens of Odisa.

Kanika and Dalma is a popular aromatic and delicious dish. You can try making this amazing Kanika and Dalma in your kitchen. This recipe requires 10 minutes for preparation and 40 minutes to cook. The Kanika and Dalma by Swati Das Patnaik has detailed steps with pictures so you can easily learn how to cook Kanika and Dalma at home without any difficulty. Kanika and Dalma is enjoyed by everyone and can be served on special occasions. The flavours of the Kanika and Dalma would satiate your taste buds. You must try making Kanika and Dalma this weekend. Share your Kanika and Dalma cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Swati Das Patnaik for inputs. In case you have any queries for Kanika and Dalma you can comment on the recipe page to connect with the Swati Das Patnaik. You can also rate the Kanika and Dalma and give feedback.

Kanika and Dalma

Ingredients to make Kanika and Dalma

  • Basmati rice one cup
  • ghee 2 table spoon
  • turmeric a pinch
  • sugar 2 table spoon
  • salt a pinch
  • kaju, kishmish as required
  • Tejpatta 1
  • cardamom 2-3
  • Black pepper 4-5
  • cinnamon 1 stick
  • cloves 2-3
  • For dalma:
  • 1 cup arhar dal
  • 1 potato
  • 1 brinjal
  • Yam - 1/2 cup
  • Raw banana 1/2 cup
  • ghee 1 tbsp
  • jeera 1 tsp
  • Dry red chilli 2-3

How to make Kanika and Dalma

  1. Wash the rice.
  2. Mix a pinch of turmeric in rice.
  3. Mix well.
  4. Heat a heavy bottom pan.
  5. Add ghee.
  6. And all masala, kaju and kishmish.
  7. Add rice and mix well.
  8. Pour 2 cup warm water.
  9. Add sugar and salt.
  10. Cook rice till done.
  11. Wash dal and vegetables.
  12. Add salt and turmeric.
  13. Pressure cook till one whistle.
  14. Heat a kadai.
  15. Temper jeera and dry red chilli.
  16. Pour boiled dal and vegetable.
  17. Last sprinkle some roasted jeera red chilli powder.
  18. Garnish with coconut.

My Tip:

Add one spoon ghee in dalma before serving.

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