Narali Bhaat
Narali Bhaat is sweet Coconut Rice is a traditional dish cooked on the occasion of Narali Pournima in Shravan
Servings Prep Time
4people 40minutes
Cook Time
25minutes
Servings Prep Time
4people 40minutes
Cook Time
25minutes
Ingredients
Instructions
  1. Wash the rice thoroughly, Soak in water for 10 min, then drain the water and keep it aside for 45 minutes.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. Keep everything together as shown in the picture below so that the final rice preparation can be done
  7. 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
  8. 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.
  9. Garnish with some Almond petals and serve it
Recipe Notes

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.

If you like the post , please share with your family , friends and colleagues