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- Duration: 20 minutes
- Serves: 2 to 3 people
Spice Level: Zero
The traditional recipe uses jaggery, but you could also use sugar instead, especially if you dislike the taste of jaggery. Remember that it is crucial to not let the rice get mushy.
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This sweet coconut rice concoction is widely prepared in Maharashtra, especially on ‘Narali Pournima’ or ‘Shravani Pournima’, which falls on a full-moon night in the Hindu month of Shravan. Narali Pournima is also an auspicious day for the fishing community of coastal Maharashtra and Narali Bhat is a must-make dish to celebrate this day.
- Basmati rice (1 cup)
- Fresh or frozen coconut ((½ cup)
- Sugar ( As per taste)
- Desi ghee (3 tbsp)
- Cinnamon (dalchini) (1 stick)
- Green cardamom (hari elaichi) (3 to 4)
- Saffron (kesar) (1 tsp)
- Green cardamom (hari elaichi) powder (to taste)
- Cloves (laung) (5 to 6)
- Wash and drain the rice. Keep aside for an hour.
- Boil water in a pan, and then add in the ghee and the soaked rice. Keep cooking till the rice is about 80% cooked.
- Heat 3 tsp of ghee in a kadhai. Then toss in the dalchini, elaichi, whole spices, coconut, sugar and nuts . Mix well.
- Next, add in the boiled rice. While mixing gently, add in the saffron, cover and keep cooking on low heat for about 15 minutes.
- Serve hot.