kanika, a sweet rice from odia cuisine

Kanika

“Kanika” is a sweet rice and staple food of odia cuisine. Kanika used to grace the important festivals, functions and occasions of an odia family. Now a days people prefer biryani or fried rice than this delicacy. Still kanika stands first with its unmatched aroma and uniqueness. In comparison to biryani or fried rice, kanika is bit more aromatic and sweet in taste. It mostly prepared for the Prasad. It is also a part of the Lord Jagannath’s Chhapan (56) Bhog.

Raw rice is mostly used for this dish. But one can change the rice with basmati rice. But personally I like kheer rice or zeera rice for this. The rice itself has a beautiful flavor which enhances the aroma of the dish.

Zeera rice- 1 cup

Water- 2 cups

Sugar – 2 tbsp + 1 tsp (more sugar can be used)

Salt – to taste

Ghee- 2 tbsp

Mix dry fruits- ¼ cup

Mix whole garam masala- 1 tbsp (cardamom, cinnamon, clove, bay leaves)

Heat ghee in a pan and 1 tsp of sugar. Let the sugar caramelized, but it should not be burnt. In the meantime wash and clean the rice, add the cleaned rice to the ghee pan. Fry the rice till it becomes dry and keep aside.

In another pan heat 1 tbsp of ghee, add garam masalas and let their aroma come. Add dry fruits and fry them.  Add water, salt and sugar and let it boil. Add fried rice and first let boil in high then slow the flame. Cover and let it cook up to rice is done.

Don’t serve it immediately; let it stand for at least half an hour. It will help in keeping the rice grain fluffy. 

Serve this dish warm with odia dalma or hing wali potato curry.