Saturday, July 24, 2010

Anjeer Bhat

In Marathi homes in the olden days the special treat would many times be sakhar bhat or Kesari bhat or NaraLi bhat. This Anjeer Bhat is a variation I have tried. It has subtle flavours and I have used the whole garam masala spices that makes it really delectable.

The bhat can be eaten warm as well as cold. The Anjeer lends itself well for this rice with luscious pieces that you will find in mouthful morsels and its seed gives you the crunch. Some time ago I made this for Dad using some cooked rice as he was craving for something sweet.


2 cups cooked rice
4-5 dried figs quartered
1 tablespoon almond slivers
1 bayleaf
4-5 cloves
2-3 cardamoms
1 black cardamom
1 tablespoon ghee
1/2 cup sugar

Put sugar in a suacepan and add 2 tablespoons of water. Let it boil and form a sticky syrup. Add the Anjeer/ dried figs to the syrup while hot and let it cool a bit.

Meanwhile heat a kadhai. Melt ghee. One by one add bay leaf, cloves and the two types of cardamoms. Fry till fragrant. Add the cooked rice. Mix well to coat the rice with fragrant ghee and spices. Then add the syrup and mix while still on heat. Mix gently. My syrup was a little runny and made the rice a little soft as I stirred it in. Finally dress it up with almond slivers. Serve it warm.


  1. How tasty! To tell you the truth, I am not at all a fan of sweet bhaats but this version looks so good.

  2. Nupur you know as children when we had to eat it for certain festivals, I too did not enjoy it much. Now its come a full circle. Our parents generations love those sweet bhats as even that was a big deal for them when they grew up.

  3. Woww very interesting bhat, looks absolutely divine..

  4. wow...very unique combination.......nice....

  5. Anjali, this reminds me of the Naarali bhaat that my mum makes--had forgotten all about it until I saw your post. Now that one is free of gestational diabetes, indulgence shall happen!

  6. Saee I know you will make it better than mine.


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