Narali Bhaat - Sweet Coconut Rice

Name: Narali Bhaat - Sweet Coconut Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp Ghee (clarified butter); 15 almonds; 15 raisins (kishmish); 2 tbsp sliced dried coconut (khopra); 1 cup jaggery (gud), grated or chopped; 1 cup fresh coconut (grated or finely chopped); 2 tbsp ghee; 4 cloves (laung); 4 green cardamoms (elaichi); 2 in cinnamon stick (dalchini); 1 cup basmati rice (soaked for 20 minutes); 2 cups water; 0.25 tsp salt

Narali Bhaat is a traditional Maharashtrian sweet rice dish made with rice, jaggery, and coconut, typically prepared during Narali Purnima and other festive occasions. Infused with the richness of ghee, the warmth of whole spices, and the comforting sweetness of coconut and jaggery, this aromatic rice is a true celebration on a plate. You can also add nuts of your choice to enhance the texture and flavour. Whether served warm or chilled, Narali Bhaat makes...

Ghee (clarified butter)

sliced dried coconut (khopra)

jaggery (gud), grated or chopped

fresh coconut (grated or finely chopped)

green cardamoms (elaichi)

cinnamon stick (dalchini)

basmati rice (soaked for 20 minutes)

Calories

406.0kcal (20.3%)

Carbs

34.5g (12.53%)

Sugars

20.7g (41.36%)

Step 1

Heat ghee in a pan over low heat.

Step 2

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

Step 3

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.

Step 1

Drain the soaked rice.

Step 2

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

Step 3

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

Step 4

Add water and salt. Bring to a gentle boil.

Step 5

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

Step 1

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.

Step 2

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

Step 3

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

Step 1

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