Description:
Narali Bhat is sweet coconut rice typically made in Maharashtra during the festive full moon (Narali Pournima). This day is celebrated as Rakshabandhan. This is a flavored, sweet rice recipe made with coconut and jaggery.
Ingredients:
- 1 cup basmati rice (wash it few times and soak it for 20 min)
- 2-3 tbsp ghee
- 3-4 green cardamom
- 1 inch cinnamon stick
- 5-6 cloves (lavang)
- ยพ cup shredded fresh coconut
- ยฝ cup jaggery (if you want you can take more for extra sweetness)
- ยผ cup dry fruits and raisins (almonds, cashews)
- 10-12 saffron strands soaked in milk (2 tbsp)
- ยฝ tsp kewra water + ยฝ tsp rose water (optional)
- 2-3 cup water
- Pinch of salt (optional)
Procedure:
In a bowl, add 1 cup of basmati rice, wash it a few times and soak it for 20 min. Then in a deep bottom pan, add 2 cup water, bring it to boil, add 1 tsp ghee, kewra water, rose water just to give it an aroma and lastly rice. Let it cook for 7-8 mins (till rice is almost cooked), drain the water and keep the rice aside.
Take a pan over medium-low heat, add in ghee (do not burn the ghee). Once heated, add green cardamom, cinnamon stick and cloves. Fry it till aromatic. Then add grated coconut and fry it for 4-5 min to reduce the moisture. Further add jaggery and mix it well. Heat should be low after adding jaggery otherwise the mixture will be burnt.
Now add chopped dry fruits (almonds, cashews), raisins and pinch of nutmeg powder (jayfal). Mix all the ingredients together and fry for 2-3 mins.
Then add cooked rice, and slowly combine it well with the mixture in the pan, without breaking the rice grains. Then add saffron strands soaked in milk and slowly mix it well. Add a pinch of salt (if you don’t want, you can skip the salt). Now cover it and let it cook for 5-7 mins till rice is fully cooked. Serve hot with more ghee.
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