Maharashtrian Sweet Coconut Rice Recipe

  Maharashtrian Sweet Coconut Rice Recipe

    An interesting and flavored rice recipe made with coconut and jaggery. the recipe is typically made in maharashtra during the celebration of narali poornima or the full moon day. it is extremely simple and easy to make, and may not necessarily be made during the full moon and can be served for any other occasions.

   Bhaat recipes are very common across western and northern karnataka regions. it is generally made for various reasons like festivals, occasions in both savoury and sweetened form. one such simple and the easy rice-based sweet recipe is the marathi cuisine narali bhat recipe, known for its texture and taste.

TIPS,SUGGESTION AND VARIATION:

   Firstly, the recipe can be made with almost any type of rice variants. yet it has to be non-sticky and easily separable without not being mushy. hence it is better if it is made with basmati or sona masuri rice.

   Secondly, the recipe tastes ideal when made with the combination of coconut and jaggery. yet you can experiment with sugar as a replacement to jaggery. lastly, you can serve it as a dessert or a snack. i personally recommend serving it chilled as dessert and hot as a snack.

INGREDIENTS:

FOR COCONUT JAGGERY MIXTURE:

• 1 tbsp ghee / clarified butter
• 10 cashew / kaju
• 2 tbsp raisins / kishmish
• ½ cup jaggery / gud
• ½ cup coconut, grated

OTHER INGREDIENTS:

• 2 tbsp ghee / clarified butter
• 3 pods cardamom / elachi
• 3 cloves / lavang
• 1 inch cinnamon / dalchini
• ½ cup basmati rice, soaked 20 minutes
• 1 cup water
• few saffron / kesar
• ¼ tsp salt
• ¼ tsp cardamom powder

INSTRUCTIONS:

1.Firstly, in a large kadai heat 2 tbsp ghee and saute 3 pods cardamom, 3 cloves, 1 inch cinnamon until it turns aromatic.

2.Now add ½ cup basmati rice (soaked for 20 minutes) and saute for a minute.

3.Add 1 cup water, few saffron and ¼ tsp salt.

4.Mix well, cover and simmer for 10 minutes or until rice is cooked well.

5.In another pan heat 1 tbsp ghee and roast 10 cashew and 2 tbsp raisins until it turns golden brown.

6.Further add ½ cup jaggery and ½ cup coconut.

7.Saute on low flame until jaggery melts and combined well.

8.Make sure the coconut jaggery mixture have turned aromatic.

9.Further transfer the coconut jaggery mixture into cooked rice and mix gently.

10.Cover and simmer for 5 minutes or until flavours are absorbed well.

11.Finally, add ¼ tsp cardamom powder and enjoy narali bhat.

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