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.
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.