Marathi people make this rice on the ‘Narali Pournima’ festival. This festival mostly falls in the month of august on a full moon day. It is an important festival for fishermen. On this festival, they worship sea.
Let us know how to make this yummy healthy recipe.
Rice – 500 gm
Sugar – 500 gm
Pure ghee/ oil – 5 tbsp
Grated fresh coconut – 400 gm
Cashew nuts (chopped) – 10 to 12
Almonds (chopped) – 10 to 12
Raisins – 20
10-12 saffron strands soaked in 2 tbsp of milk
Cardamom powder – 1 and a half tsp
Cloves – 5 to 6
Lemon juice – 2 tsp
Water – 1 liter
Method for preparation:
Wash and drain the rice properly. Keep it aside for an hour. Take pure ghee in a pan and keep on heat. When the ghee starts producing slight fumes, reduce the heat to lowest. Add pieces of dry-fruits and fry for few seconds. Remove them from pan and keep in a plate. You need to add these chopped dry-fruits at the end when the rice is cooked.
Add cloves to the pan. Keep the flame low. Fry them for a minute. Add rice that is already drained. Fry the rice well for 4-5 minutes. Add water to it. The water quantity has to be double the rice. Cover the pan and allow the rice to cook for approximately 5 minutes. Make sure the grains become separated but not soft. Remove the pan from heat. Add sugar and grated coconut to the rice. Mix all the substances well.
Replace the pan on heat. Let the rice cook on medium-low flame. Stir occasionally. While stirring the rice, do not let the grains break. After 10-12 minutes, open the lid. You can see the rice has started to bubble. Add lemon juice, saffron soaked in water and cardamom powder to it and mix gently. Place the pan on heat. Reduce heat to minimum and allow the rice to cook for 4-5 minutes more.
Remove the rice from flame. Add some of the chopped cashew nuts, chopped almonds and raisin seeds to rice and mix gently. Leave some of the dry-fruits for decoration while serving the rice.
Pour a tablespoon of melted ghee equally on the rice. Cover the pan with lid and keep for an hour. Take sweet coconut rice in a serving plate and garnish with chopped dry-fruits. Now the rice is absolutely ready to serve. You can also serve it hot.
‘Narali Bhat’ tastes equally good either cold or hot. You can keep it in the refrigerator and use for next two-three days.
You can use milk or coconut milk while boiling the rice. In this case, make sure that the milk/ coconut milk and water together make 1 liter. You can use sugar and jaggery together in equal amount. While using jaggery, it is better to melt it first and then add to rice instead of adding directly.
If you want to use desiccated coconut, allow it to soak in water for a few minutes before adding into rice. However, it doesn’t taste as original as fresh coconut.