Mitha Bhaat
An authentic dessert recipe from Himachal Pradesh, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
DessertIngredients
For 4 servings
250g Basmati rice
100g Sugar
50ml Ghee
4piece Green cardamom pods
4piece Cloves
1piece Cinnamon stick
0.3g Saffron strands
30g Cashews
25g Raisins
20g Almonds (sliced)
500ml Water
30ml Warm milk
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash the basmati rice thoroughly and soak in cold water for 20 minutes. Drain and set aside.
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Dissolve saffron strands in 2 tablespoons of warm milk and set aside to bloom for 10 minutes.
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Heat ghee in a heavy-bottomed pan over medium heat. Add cardamom pods, cloves, and cinnamon stick. Fry for 30 seconds until fragrant.
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Add cashews and almonds. Fry for 1–2 minutes until lightly golden. Add raisins and fry for 30 seconds until they plump up. Remove the dry fruits with a slotted spoon and set aside.
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In the same ghee, add the drained rice and gently stir-fry for 2–3 minutes until the grains are coated with ghee and turn slightly translucent.
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Add 500 ml of water and bring to a boil. Reduce heat to low, cover, and cook for 10–12 minutes until the rice is almost done and most water is absorbed.
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Add sugar and stir gently. The sugar will release moisture — continue cooking uncovered on low heat for 3–4 minutes, stirring carefully.
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Drizzle the saffron milk over the rice and fold in gently.
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Cover and cook on the lowest heat for 3–4 more minutes until the rice is fully cooked and the sugar is absorbed.
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Garnish with the fried cashews, almonds, and raisins. Serve warm.
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Chef's Tips
Mitha Bhaat (sweet rice) is a traditional Himachali festive dish prepared during weddings and religious ceremonies.
Add sugar only after the rice is almost cooked — adding it too early can make the rice sticky and prevent it from cooking through.
Use aged basmati rice for the best results; the long grains stay separate and absorb the saffron and sugar beautifully.
The dish should be moist but not wet — each grain should be separate and glistening with ghee.
About This Dish
Mitha Bhaat is a traditional dessert dish from Himachal Pradesh, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Mitha Bhaat (sweet rice) is a traditional Himachali festive dish prepared during weddings and religious ceremonies. - Add sugar only after the rice is almost cooked — adding it too early can make the rice sticky and prevent it from cooking through. - Use aged basmati rice for the best results; the long grains stay separate and absorb the saffron and sugar beautifully. - The dish should be moist but not wet — each grain should be separate and glistening with ghee.
Category
Dessert
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy