Kanika
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Fragrant sweet rice cooked in ghee with whole spices, cashews and raisins, part of the Mahaprasad of the Jagannath Temple.
Region: OdishaOccasion: Festivals and temple offeringsTime: 40 minServes: 4Vegetarian
Ingredients
- 1 cup short-grain fragrant rice (such as gobindabhoga)
- 3 tbsp ghee
- 1 bay leaf
- 4 cloves
- 2 cardamoms, crushed
- 1 small piece cinnamon
- 1 tsp grated ginger
- 2 tbsp cashews
- 2 tbsp raisins
- ¼–⅓ cup sugar
- ½ tsp turmeric (optional)
- A pinch of salt
- 2 cups hot water
Method
- Wash the rice and dry it on a cloth, then rub with a pinch of turmeric if using.
- Heat ghee and fry the cashews and raisins; set aside. Add the whole spices and ginger.
- Add the rice and fry gently for 3–4 minutes.
- Add hot water and salt, cover and cook on low heat until almost done.
- Stir in sugar, cashews and raisins, cover and cook until the water is absorbed. Rest for 5 minutes before serving.
History
Kanika is one of the rice dishes of the Mahaprasad cooked in the Jagannath Temple kitchen, where it is made in earthen pots over wood fires.
Significance
Kanika is made at home for festivals, pujas and weddings, and served with dalma or mixed vegetables.