Narali Bhaat - Sweet Coconut Jaggery Rice

Heat ghee in a pan over low heat.

Add almonds, raisins, and sliced dried coconut. Roast until the almonds turn golden and the raisins puff up.

Add the jaggery and coconut (either grated or finely chopped using a chopper). Stir on low heat until the jaggery melts and blends smoothly with the coconut. Set aside.

Drain the soaked rice.

In a heavy-bottomed kadhai or deep pan, heat ghee. Add cloves, cardamoms, and cinnamon and sauté for a few seconds until aromatic.

Add the drained rice and stir for a minute to coat the grains with the spiced ghee.

Add water and salt. Bring to a gentle boil.

Cover and cook on low heat for 12-15 minutes, or until the rice is soft and fluffy.

Once the rice is cooked, add the coconut-jaggery mixture and mix gently. Even if a little moisture remains in the rice, it will get absorbed as it cooks with the jaggery mixture.

Cover and let it simmer on low heat for another 5 minutes so the flavors meld beautifully.

Turn off the heat and allow the Narali Bhaat to rest for a few minutes before serving.

Serve Narali Bhaat warm as a festive dessert or chilled as a comforting sweet treat.