Narali Bhaat Recipe (Sweet Coconut Rice)
Narali Bhaat is Sweet Coconut Rice is a traditional dish cooked on the occasion of Narali Pournima in Shravan.
On this occasion, a naral (coconut) is offered to the Sea mostly by the fisherman community. It is believed that by performing the pooja on Pournima, they can please the sea and seek protection from all dangers of the sea.
Basically this day denotes the beginning of the new fishing season. Singing and dancing are the main attraction of the festival.
We prepare Narali Bhaat or Sweet Coconut rice using Jaggery, Basmati Rice and spices like Cardamon, Cloves etc.
I also make Olya Naralachya Karanjya and Thai Curries on this day since its all about the coconut. Why Coconut? Well, coastal region has lot of coconut trees and common sense says its the best offering available for this festival during this time of the season.
This day also coincides with Rakhi Pournima where in the sister ties Rakhi (Sacred thread) on her brother’s hand and prays for his well-being while he promises to protect her always.
Other sweet preparations like Olya Naralachi Karanji , Ukadiche Modak are made where coconut is the central theme.
For Narali Bhaat rice is sweetened with jaggery although sometimes another version of it is also made using white sugar.
Personally, I think this dish is tastes better the next day when the flavors have matured over a period of 8-10 hours.
Narali Pournima also is the day of Rakhi Pournima. Rakhi is tied on the brother’s arm by the sister and she prays for his well-being while he promises to always protect her. This bond does not have to be between blood relatives. This ritual strengthens the bond of love and also transcends the boundaries of the family.
Detailed Recipe of Narali Bhaat below.
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| Prep Time | 40 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 1 Cup Basmati Rice
- 1.5 Cup Freshly Grated Coconut
- 0.25 Cup Chopped Mixed Nuts (Almonds, Cashew Nuts, Raisins)
- 1 Cup Grated Jaggery (Gud)
- 9-10 pieces Lavang (Cloves)
- 1 TBsp Cardamom Powder
- 4 TBsp Ghee
- 2 Cups Water
Ingredients
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- Wash the rice thoroughly, Soak in water for 10 min, then drain the water and keep it aside for 45 minutes.
- Heat 2TBSp ghee in a heavy bottomed vessel, sautee Lavang (Cloves) for 2 min, once they release a sweet aroma, add the drained rice and sautee for another 2-3 min on a medium low flame
- While the rice is getting sauteed, heat the water in another pot. Once warm, add the water to the sauteed rice and let it cook on a medium flame for 10-15 min until the rice is cooked. Once the rice is completely cooked, remove it from the flame, in a flat thali and separate the rice grains slowly for it to cool down. Make sure you do not break the rice while separating it. Use a fork for separating the grains. Keep aside for it to cool down.
- In a separate pan, mix the jaggery and coconut together. Heat it on a medium low flame till the Jaggery melts. Once melted, remove from heat.
- Heat 2 TBsp ghee in a small kadhai and saute the mixed dry fruits in it until they turn golden brown and release an aroma.
- Keep everything together as shown in the picture below so that the final rice preparation can be done
- In a heavy bottomed pan, on a low flame, slowly mix the cooked rice, the Jaggery coconut mixture, the cardamom powder and the dry fruits. Close the lid and let it steam for 5 minutes. Toss it slowly after 5 min with the lid open allowing any extra moisture to escape. Switch off the gas
- Initially, the rice might seem to have a bit of liquid consistency. Do not panic. Allow it to soak the jaggery completely. This will take around an hour.
- Garnish with some Almond petals and serve it
Tips:
1) The Jaggery coconut mixture initially might seem to have a little bit of liquid consistency but will get thicker as it cooks. Similarly when the rice is mixed initially it might seem moist but later it will absorb the liquid jaggery as turn thick. Cook the mixture without the lid to remove the extra moisture.
2) If you taste the rice immediately, it might seem a bit too sweet. Wait for a hour or two for the rice to abosorb the jaggery completely. You can adjust the sweetness level per your choice. Sometimes this recipe is also made using half jaggery and half sugar combination.
3) This recipe calls for completely cooked rice. Kindly do not under-cook it like it's required for Biryani. Jaggery mixture doesn't contain any water and the rice will become chewy and dry if it's mixed half-cooked.
Also, do not overcook the rice else the grains will not be separate and the rice will be very sticky.
4) You can use some saffron strands and milk while cooking the rice. It will give a nice aroma and color to the rice.
For other Shravan month traditions and related dishes , click here -> Shravan