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Mittha (sweet rice)

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Rice cooked with sugar, ghee, saffron colour and dry fruits, a sweet served at the Himachali dham.

Region: Himachal PradeshOccasion: Dham feasts at weddings, festivals and temple fairsTime: 45 minServes: 4Vegetarian

Ingredients

  • 1 cup basmati or other long-grain rice, soaked 30 minutes
  • ¾ cup sugar
  • 3 tbsp ghee
  • 4 green cardamoms, crushed
  • 4 cloves
  • 2 tbsp raisins
  • 2 tbsp chopped almonds and cashews
  • A pinch of saffron soaked in warm milk, or a little food colour
  • 2 cups water

Method

  1. Boil the rice in plenty of water until three-quarters cooked, then drain.
  2. Heat the ghee in a heavy pan and add cardamom and cloves.
  3. Add the dry fruits and fry for a minute.
  4. Add the rice, sugar and saffron milk and mix gently.
  5. Cover and cook on very low heat for 10–15 minutes, until the sugar melts and the rice is soft and glossy.
  6. Serve warm.

History

Sweet rice has long been the dessert of the dham across Himachal Pradesh, cooked in the same large pots as the other dishes.

Significance

Mittha is one of the set dishes of the dham, and its place in the order of courses differs from one area to another.

Sources