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Maharashtrian Recipes medium Sweets

Narali Bhaat – Sweet Coconut Rice

A traditional rice preparation with coconut and sugar or jaggery . Narali Bhaat is a mildly sweet delicacy with subtle flavors of cloves and cardamom. Traditionally prepared during Narali pornima , it is an awesome Indian sweet for any occasion.

Narali Bhaat used to be made at my mom’s place, but as kids I was more into spicy rice preparations rather than the sweet ones ( actually I still am!).

So this preparation was never on my crave list. But yesterday hubby dearest, asked me casually , do you know how to make Narali Bhaat? I had a faint idea about the recipe but I had never tried it before.

So leaving my preferences aside , I decided to take up the task and make Narali bhaat . Took the recipe from my mom and got busy preparing it.

Its actually a really simple recipe, and the result is amazing. Just top it up with roasted dry fruits and it becomes a royal dish . And yes the hubby loved it, And kids approved it too! Give it a try.

Print Recipe
Narali Bhaat - Sweet Coconut Rice
Course dessert
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
Course dessert
Cuisine maharashtrian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 30 minutes
Servings
serving
Ingredients
Instructions
  1. Wash the rice and keep it in a colander to remove all water for 30 minutes.
  2. Heat 1 tbsp ghee in a heavy bottomed vessel . Lower the flame once the ghee is hot and add 2 cloves to it.
  3. Sautxe9 for 30 sec. Add the drained rice and sautxe9 for a minute.
  4. Add 1.5 cups of water and saffron to it , bring to a boil . Cover the vessel and let the rice cook completely.
  5. Remove the rice onto a plate and let it cool .
  6. Grind coconut and sugar in a mixer . Once the rice is cooled , add this mixture to it and mix it gently using fingers.
  7. Heat the remaining ghee in a heavy bottom vessel. Roast cashews and almonds till they turn golden. Remove to a small plate.
  8. To the same hot ghee add the rice, coconut and sugar mixture . Add cardamom powder. Cover and let it cook for a few minutes on low flame.
  9. Check the rice intermittently. The sugar will melt first and slowly start thickening.
  10. At this stage, let the rice cook without covering it till it becomes relatively dry.
  11. Remove onto a serving plate and garnish with roasted cashews and almonds and raisins.
  12. Serve hot along with any meal!
Recipe Notes

TIPS

  • The rice should be perfectly cooked, when you remove it onto a plate to cool. If its under-cooked , it will become hard when mixed with sugar and coconut. If its overcooked , it will be mashed when mixing.
  • If you want to use jaggery in place of sugar , use the light coloured one to get nice yellow colored rice.
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