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Photo of Sweet Coconut Rice / Narali Bhaat by Poonam Bachhav at BetterButter
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Sweet Coconut Rice / Narali Bhaat

Nov-23-2015
Poonam Bachhav
15 minutes
Prep Time
20 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Sweet Coconut Rice / Narali Bhaat RECIPE

A sweet rice recipe made with fresh coconut and Jaggery. This is a typical Maharashtrian dish and we offer this as Naivedhyam on Narali Pournima/ Raksha Bandhan. Narali Bhat is an irresistible dish which is a blend of rich flavours of Green Cardamom, saffron and spices like Clove and Cinnamon. Dry fruits and raisins add to the richness of the dish. The recipe calls for cooking the rice in coconut milk instead of water and is sweetened using Jaggery.

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Maharashtra
  • Simmering
  • Steaming
  • Frying
  • Main Dish

Ingredients Serving: 4

  1. 1 cup Basmati rice
  2. 1/4 Cup scrapped fresh coconut
  3. 1 1/2 Cup thin coconut Milk
  4. 1/2 cup thick coconut Milk
  5. 1/4 Cup freshly grated jaggery
  6. 2 tbsp ghee
  7. Few saffron strands dissolved in 2-3 tbsp of warm milk
  8. 3-4 cloves
  9. 2-3 small pieces of cinnamon stick
  10. 4-5 green cardamom
  11. Few Cashew Nuts and raisins
  12. 1/2 tsp cardamom and Nutmeg Powder
  13. A pinch of salt

Instructions

  1. Soak the Basmati rice for 15 minutes, drain and keep aside. Add the grated Jaggery to the thick Coconut milk and mix properly. Also in a small bowl add few saffron strands to 2-3 tbsp warm milk.
  2. Heat up 2 tbsp ghee in a non stick wok on medium heat and add the spices - Green Cardamom, cinnamon, cloves and dry fruits and fry until fragrant.
  3. Add the soaked and drained rice and stir well for 1-2 minutes. Now add the thin Coconut milk and pinch of salt to the rice, cover the wok with a lid and cook the rice to 80%.
  4. Add the jaggery mixed thick coconut milk and saffron milk to the rice.
  5. The rice may look watery but do not worry, the Jaggery will coat nicely to the rice and all the coconut milk will be soaked up within 2-3 minutes. Add the scrapped coconut and 1/2 tsp cardamom and nutmeg powder to the rice.
  6. Mix well and cook for one more minute. Serve it either hot or cold and enjoy. The dish acts both as a main course and as a sweet dish. I usually serve it with some spicy and rich gravy dish and poori.

Reviews (3)  

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Ranjani Praveen kumar
Jul-31-2018
Ranjani Praveen kumar   Jul-31-2018

Tried this today.. came out very aromatic and tasty. Simple n satisfying. :ok_hand::ok_hand:

Bhawana Kulkarni
Aug-18-2016
Bhawana Kulkarni   Aug-18-2016

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