Shakar Biranji

Recipe for Shakar Biranjai
Posted by Chef Swaminatha Sharma on 21/04/2020

One of the most authentic cuisine Tanore Marathas being served as dessert after the main course.  This is from the royal kitchen of the Maratha King's who used to have authentic dishes for their daily food.  Shakar Biranji is similar to Zarda Pulav, but this cuisine has Lentils aka Dal in preparation but without Saffrons and other spices added to it.  

Soak Raw rice 200 gms along with Channa Dal 15 gms and Moong Dal 15 gms for around 30 mints and add 500ml water and cook for 2 whistles.  Remove and keep aside.  In a kadai add 30ml ghee, add Cashews, raisins, Pistachios, etc and saute well, remove and keep aside.  Now again add 30 ml of Ghee, add the cooked rice, add 200gms of white sugar and keep cooking and see the cooked food is not soggy.  It takes min 20 to mins for the cooked rice is soft and dry.  Now in a separate pan, add 2 tsp ghee and add the chopped Dry coconut (Julienne cutting), saute well and add to the cooked rice.  Add the sauted dry fruites over it, sprinkle Elachi powder, mix well and serve as Dessert.  Your Shakar Biranji is ready.   

Serve with Joy  |  Serve with Pride.