In every Odia household, Kanika is more than a dish — it’s a celebration, a sacred offering, and a sweet memory rolled into fragrant grains of rice. I remember every Rath Yatra and festive Sunday, my mother would prepare Kanika in a brass handi with generous spoonfuls of ghee, and as the aroma filled the house, we’d know the bhog plate was almost ready.
Kanika is a traditional sweet rice dish from Odisha, flavored with ghee, jaggery, and spices. It’s part of the famous Chappan Bhog offered to Lord Jagannath in Puri and is often paired with dalma, saga, or khatta. Unlike kheer, Kanika is dry, rich, and lightly spiced — often served in temple rituals or made at home during pujas and celebrations.
Ingredients (Serves 3–4)
1 cup arua chaula (raw rice or basmati rice)
¾ cup grated jaggery (adjust to sweetness)
2 tbsp desi ghee
2 tbsp grated coconut (optional)
2 tbsp cashews and raisins
1–2 small bay leaves
2–3 cloves
2–3 green cardamoms
A small piece of cinnamon
A pinch of salt
2 cups water
Step-by-Step Preparation
1. Wash & soak rice
Wash the rice and soak it in water for 20–30 minutes. Drain and set aside.
2. Prepare jaggery syrup
In a small pan, dissolve jaggery in 2 cups warm water. Strain to remove impurities and keep aside.
3. Temper the ghee
In a thick-bottomed kadhai, heat ghee. Add bay leaves, cloves, cardamoms, and cinnamon. Let them splutter and release aroma.
4. Add dry fruits
Toss in cashews and raisins. Fry till golden. Add grated coconut if using.
5. Cook the rice
Add drained rice and stir gently to coat with ghee and spices. Sauté for 2–3 minutes.
6. Add jaggery water
Pour in the strained jaggery water and add a pinch of salt (to enhance sweetness). Bring to a gentle boil.
7. Simmer and cook
Cover and cook on low heat until the rice absorbs all the liquid and turns soft and aromatic. Do not stir too much — let it steam gently.
8. Rest and fluff
Turn off heat. Let it sit covered for 5 minutes. Fluff with a fork. Serve warm.
Tips for Perfect Kanika
Use arua chaula (raw rice) or aged basmati for fragrance.
Do not overcook the rice — each grain should be soft but separate.
A little salt actually balances the sweetness and brings out flavor.
For temple-style feel, use brass utensils and no onions or garlic.
Serving Suggestions
Serve with dalma, khatta, or simple mixed veg curry
Add it to a festive bhog thali with saga, chutney, and pakhala
Enjoy as a warm sweet snack with just a spoon of ghee on top
Why I Love It
I love Kanika because it smells like tradition. It brings back memories of temple bells, copper thalis, and the rustle of tulsi leaves on a summer afternoon. It’s sweet, but not overly so — soft, spiced, and rich with ghee. On puja days or whenever my heart needs a little comforting, I make a small pot of Kanika, and suddenly, everything feels sacred again.
The Pinch of Masala 