Name: Savory Mango & Saffron Rice Cake (Mango Kesar Pulao Bites)
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Cup Basmati rice (Rinsed and cooked); 2 Ripe mangoes (Peeled and diced); ½ tsp Saffron strands (Soaked in warm water); 1 tsp Ghee (For sautéing spices); ½ Cup Coconut milk (Adds creaminess and flavor); 1 tsp Honey (To balance sweetness); 1 tsp Cumin seeds (For a fragrant base); ½ tsp Ground cardamom (Aromatic spice for the dish.); To taste Salt (Adjust according to taste); 2 tbsp Crushed cashews (For garnish); A few leaves Fresh cilantro (Chopped for garnish)

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Mango Saffron Rice Cakes: A Sweet & Savory Fusion You’ll Love!

If you’re looking for a tropical twist on a classic rice dish, Mango Saffron Rice Cakes are the perfect answer. This delightful fusion recipe combines the sweetness of mangoes with the rich aroma of saffron, creating a snack that’s both refreshing and satisfying. Whether you’re making it for a party, as a light snack, or a side dish, these rice cakes will impress with their unique flavors.In this post, we’ll guide you through creating this recipe in under 35 minutes with ingredients you can find easily. Let’s dive in!

Why You’ll Love Mango Saffron Rice Cakes

Unique Flavor Combination: Sweet mangoes meet the luxurious aroma of saffron in these bite-sized rice cakes.
Easy to Make: This recipe is beginner-friendly and takes only 35 minutes from start to finish.
Perfect for Any Occasion: Whether you serve them as an appetizer, snack, or dessert, they’re always a hit.
Healthy Ingredients: Packed with vitamins from mangoes and the creamy goodness of coconut milk, this dish is nutritious and flavorful.

Easy Mango Saffron Rice Cakes – A Sweet & Savory Fusion

Ingredients for Mango Saffron Rice Cakes

1 cup basmati rice (rinsed and cooked)
2 ripe mangoes (peeled and diced)
½ teaspoon saffron strands (soaked in warm water)
1 tablespoon ghee
½ cup coconut milk
1 tablespoon honey
1 teaspoon cumin seeds
½ teaspoon ground cardamom
Salt to taste
Crushed cashews (for garnish)
Fresh cilantro (chopped, for garnish)

How to Make Mango Saffron Rice Cakes

Cook the Rice: Rinse the basmati rice and cook it with a pinch of salt. Set aside to cool.
Prepare the Saffron Milk: Soak saffron strands in warm water for 5 minutes, then mix the saffron water with coconut milk.
Sauté the Spices: In a pan, heat the ghee, add cumin seeds, and let them crackle. Then add the ground cardamom for extra flavor.
Add Mangoes and Honey: Toss in the diced mangoes and honey, stirring gently to mix with the spices.
Combine with Rice: Add the cooked rice to the mango-saffron mixture and mix well.
Shape the Rice Cakes: Form the mixture into small rice cakes using your hands or a mold.
Garnish and Serve: Top with crushed cashews and chopped cilantro.

Pro Tips

Make It Vegan: Substitute ghee with coconut oil for a fully vegan dish.
Spice It Up: For a spicy kick, add a pinch of chili powder.
Serving Suggestions: Pair these rice cakes with a yogurt dip or mango chutney for added flavor.

Health Benefits of Mango & Saffron

Mangoes: Packed with vitamin C, improving your immunity and skin health.
Saffron: Rich in antioxidants, promoting mood enhancement and digestion.
Coconut milk: Adds healthy fats that support heart health.

Easy Mango Saffron Rice Cakes – A Sweet & Savory Fusion

Savory Mango & Saffron Rice Cake (Mango Kesar Pulao Bites)

A unique and flavorful rice dish combining the tropical sweetness of ripe mangoes with the richness of saffron, coconut milk, and aromatic spices. Perfect for a light, refreshing snack or side dish.

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Prep Time 10

Cook Time 20

Total Time 35

Course Side Dish, Snack

Cuisine Fusion, Indian-inspired

Servings 4

Calories 250 kcal

Equipment

1 Small Pan For sautéing cumin and cardamom
1 Medium Pot To cook the rice
1 Mixing Bowl To mix the cooked rice with the ingredients
1 Mold or hands To shape the rice cakes

Ingredients

1 Cup Basmati rice Rinsed and cooked
2 Ripe mangoes Peeled and diced
½ tsp Saffron strands Soaked in warm water
1 tsp Ghee For sautéing spices
½ Cup Coconut milk Adds creaminess and flavor
1 tsp Honey To balance sweetness
1 tsp Cumin seeds For a fragrant base
½ tsp Ground cardamom Aromatic spice for the dish.
To taste Salt Adjust according to taste
2 tbsp Crushed cashews For garnish
A few leaves Fresh cilantro Chopped for garnish

Instructions

Cook the rice: Rinse the basmati rice thoroughly and cook with a little salt. Set aside to cool.
Prepare saffron milk: Soak saffron strands in warm water for 5 minutes, then mix with coconut milk.
Sauté spices: Heat ghee in a pan, add cumin seeds, and let them crackle. Add cardamom.
Mix in saffron coconut milk: Stir in the saffron-infused coconut milk.
Add mangoes and honey: Toss in the diced mangoes and honey, stirring gently.
Combine with rice: Mix the cooled rice with the saffron-mango mixture.
Shape the rice cakes: Form small cakes or bite-sized balls with your hands or a mold.
Garnish and serve: Top with crushed cashews and cilantro.

Notes

You can experiment by adding a bit of chili for a spicy kick or using different garnishes like pomegranate seeds for color and texture.

Keyword Kesar rice cakes, Mango pulao bites, Mango rice cakes, Saffron mango dish

FAQs About Mango Saffron Rice Cakes

Can I prepare this dish ahead of time?

Yes, the rice mixture can be made a day in advance and stored in the fridge. Simply shape the rice cakes before serving.

What can I serve with Mango Saffron Rice Cakes?

Serve with yogurt dips, raita, or as a side dish with grilled meats or fish.

Can I use other fruits instead of mango?

You can experiment with fruits like pineapple or peaches for a different twist.

Final Thoughts

If you’re looking to try something new and exciting, Mango Saffron Rice Cakes are the perfect fusion dish for you. With their sweet and savory flavor profile, they’re sure to impress at any occasion. So why not give them a try today?