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Sweet Rice/ Gode Gul Bhaat

Nov-24-2016
Sonal Sardesai
30 minutes
Prep Time
45 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Sweet Rice/ Gode Gul Bhaat RECIPE

This is a popular sweet delicacy made in Maharashtra, the sweet rice is made either by adding sugar or jaggery as the sweetener. In winter months, this is made using jaggery and the flavours, coupled with the dry fruits and coconut which is also added to it lift it to another level altogether. My grandmother used to make it for family lunches in winter , I can still recall members of the family, sprawled on sofas,diwans, or even the floor,after a hearty meal,digging into dessert bowls/ katoris with their spoons and enjoying this sweet rice over lots of chitter-chatter. I have just recreated this dish,inspired by my grandmother and tried to give it a healthy twist by making it with brown rice.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Maharashtra
  • Simmering
  • Boiling
  • Sauteeing
  • Dessert
  • Healthy

Ingredients Serving: 6

  1. Brown Rice- 2 tea cups
  2. Jaggery- 2 cups,powdered/grated
  3. Fresh Coconut- 2 cups,grated
  4. Ghee- 2 tbspns
  5. Green Cardamoms- 6
  6. Cloves-6
  7. Cashewnuts-10-15
  8. Almonds- 8-10,soaked,skinned and slivered
  9. Raisins- a handful
  10. Water- 6tea cups or as required

Instructions

  1. Wash and soak the brown rice for half an hour.
  2. Cook it by adding the 6 tea cups of water in a deep,heavy bottomed pan/vessel ,uncovered.
  3. As the rice comes to its first big boil,add 2 of the green cardamoms and 2 cloves.
  4. Lower the heat and cook the rice,uncovered on sim for about 25minutes.
  5. Take the rice off heat,if there is any excess water remaining,drain it off.
  6. Keep the rice to cool.
  7. In a non-stick pan or kadhai, heat the ghee.
  8. Add the remaining green cardamoms and cloves.
  9. As the cardamoms and cloves start to splutter,add the dry fruits,i.e. the cashewnuts,almonds and the raisins and saute in the ghee for about two minutes.
  10. Add the grated fresh coconut now and saute well for a minute or two,stirring all the time.
  11. Add the powdered or grated jaggery . Mix in.
  12. As the jaggery starts to melt in, add the cooled and cooked brown rice and mix well gently.
  13. Lower the heat,cover the pan and cook the rice with the coconut-jaggery mixture for 5 minutes,stirring once in between.
  14. Take off heat. Take the rice out gently in a serving bowl and keep it covered.
  15. Tastes best when served hot. You can garnish this with more dry fruits if you wish.

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