Imagine stepping into a stately London building in 1969, the air buzzing with excitement. This was the opening of the first ISKCON temple in England, an event so momentous it was covered by the BBC. Amidst the celebration, a truly special dish was served: Pushpanna. This isn’t just any rice dish; it’s the consummate rice pilaf of Bengali cuisine, an aristocratic delicacy reserved for the most important occasions. With fragrant basmati rice, rich nuts, delicate cheese, and the golden hue of saffron, Pushpanna is a feast for the senses. While it looks incredibly elegant, it’s surprisingly straightforward to prepare. Bring a taste of royalty to your table for your next holiday feast, wedding, or special dinner. It’s more than a recipe; it’s a piece of culinary history.
Ingredients
• Serves: 8 to 10 | Prep time: 30 minutes | Cook time: 30 minutes
• 1¼ cups / 105 g basmati or other long-grain white rice
• 7½ ounces / 215 g freshly made chenna cheese, from 6 cups / 1.5 liters milk
• 1 tablespoon / 15 ml all-purpose flour
• ¼ cup / 30 g slivered or sliced raw almonds
• ¼ cup / 35 g raw cashew bits or halves
• 2 tablespoons / 30 ml blanched raw pistachio nuts, split in half
• ¼ cup / 25 g dried coconut ribbons
• 3 tablespoons / 45 ml raisins or currants
• 3 tablespoons / 45 ml melted butter or ghee
• 1 teaspoon / 5 ml turmeric
• 1½ tablespoons / 22 ml milk
• ¼ teaspoon / 1 ml high-quality saffron threads
• Ghee or vegetable oil for shallow-frying
• 6 whole cloves
• 1 2-inch / 5 cm piece of cinnamon stick
• 2 large black or 4 large green cardamom pods
• 1 whole dried red chili, or to taste
• 1½ teaspoons / 7 ml cumin seeds
• 1 teaspoon / 5 ml coriander seeds
• ¼ teaspoon / 1 ml kalonji (nigella seeds), if available
• ½ teaspoon / 2 ml yellow asafetida powder (hing) – Note: This amount is for Cobra brand; reduce other brands by three-fourths.
• 3 tablespoons / 45 ml sugar or equivalent sweetener
• 2 teaspoons / 10 ml salt
• 2¾–3 cups / 650–710 ml water
• 2 4-inch / 10 cm pieces of edible gold or silver foil for garnish, optional
Instructions
1. Clean, wash, and soak the basmati rice according to standard practice, then drain thoroughly.
2. Place the warm chenna cheese on a clean surface. Press with absorbent towels to remove excess moisture. Knead with your palms until creamy and smooth, then knead in the flour. Form the cheese into a single mass. Rub a little oil on your hands, divide the cheese into 5 portions, and roll 10 small, smooth pellets from each portion for a total of 50 cheese balls. Set aside on a plate.
3. Arrange the almonds, cashews, pistachios, coconut, and raisins in individual mounds on a separate plate.
4. In a bowl, combine the drained rice with 1 tablespoon / 15 ml of the melted butter or ghee and the turmeric. Use your fingertips to coat every grain.
5. Gently heat the milk and pour it into a small cup. Add the saffron threads to soak and release their color.
6. Heat 2 inches / 5 cm of ghee or oil in a deep pan over moderately low heat to about 325°F / 160°C. Fry the nuts and coconut in separate batches until golden brown. Fry the raisins until they plump up. Remove each batch with a slotted spoon and place them together in a bowl. Increase the heat to moderate and fry the cheese balls in two batches until they are a rich golden brown on all sides. Remove and set aside in a separate bowl.
7. Carefully remove the hot oil from the pan. Place 4 tablespoons / 60 ml of the frying ghee/oil into a heavy 3-quart/liter nonstick saucepan over moderate heat. Add the cloves, cinnamon stick, cardamom pods, chili, cumin seeds, coriander seeds, and kalonji. Fry until the cumin seeds turn brown. Stir in the asafetida, then immediately add the turmeric-coated rice, sugar, and salt. Stir-fry for 2-3 minutes.
8. Pour in the water, increase the heat to high, and bring to a rapid boil. Stir in the fried nuts, raisins, coconut, and the saffron-infused milk.
9. Reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer gently for 20-25 minutes. Do not stir. Cook until the rice is tender and all the water is absorbed.
10. Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the grains to firm up. Add the remaining 2 tablespoons / 30 ml of melted butter or ghee and the fried chenna cheese balls. Gently fluff with a fork to combine everything.
11. Serve warm on a platter, garnished with edible gold or silver foil for a truly regal presentation.
Nutritional Information
• Approximate values per serving (based on 10 servings).
• Calories: 485 kcal
• Protein: 12 g
• Carbohydrates: 55 g
• Fat: 24 g
• Fiber: 4 g
• Sugar: 10 g
Pro Tips
• for Perfect Pushpanna
• The quality of your is paramount. Use the best long-grain basmati rice and high-quality saffron you can find for the most authentic, aromatic result.
• Fry each type of nut, the raisins, and the cheese balls in separate batches. This ensures each ingredient is cooked to perfection without burning.
• After cooking, let the rice rest covered and undisturbed for at least 5 minutes. This crucial step allows the delicate grains to firm up, preventing them from breaking when you fluff the pilaf.
• Ensure your chenna cheese is well-drained and kneaded until completely smooth to prevent the cheese balls from breaking apart while frying.
