Narali Bhat

Narali Bhat is a traditional Maharashtrian sweet dish made with coconut and jaggery, often prepared during festive occasions like Narali Purnima. It is mildly spiced with cardamom and cinnamon, and the sweetness of jaggery complements the creamy texture of coconut and rice, making it a delightful, aromatic dish.

For a Serving Size of Two:

Ingredients:

• 60 grams basmati rice
• 30 grams freshly grated coconut
• 2 teaspoons jaggery
• 1 teaspoon ghee
• 1-2 green crushed cardamom pods
• 1/4 teaspoon cinnamon powder
• 1-2 cloves
• 1 tablespoon cashews
• 1 tablespoon raisins
• A pinch of salt
• 200 ml water

Procedure:

• Wash the rice thoroughly and soak it in water for about 15-20 minutes. Drain and set aside.
• In a saucepan, bring 200 ml of water to a boil, add the soaked rice, and cook until the rice is just done. Make sure the grains remain separate. Drain any excess water and set aside to cool.
• In a small pan, add the jaggery and a little water (about 1-2 tablespoons) to melt the jaggery. Stir until the jaggery dissolves completely. Strain the syrup to remove any impurities and set it aside.
• Heat ghee in a heavy-bottomed pan. Add crushed cardamom pods, cinnamon powder, and cloves, and sauté until fragrant.
• Add the cashews and raisins, and sauté until the cashews turn golden and the raisins puff up.
• Stir in the freshly grated coconut and sauté for 1-2 minutes.
• Add the cooked rice, jaggery syrup, and a pinch of salt. Mix everything gently, ensuring the rice is evenly coated with the jaggery and coconut.
• Cover and cook on low heat for 3-4 minutes, allowing the flavors to meld together. Serve Narali Bhat warm as a sweet dish or alongside a savory meal.

Nutritional Benefits:

• Calories: 449 kcal
• Protein: 7.8 g
• Carbohydrates: 75.4 g
• Fat: 20.7 g