Narali bhaat
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Sweet rice cooked with fresh coconut, jaggery, cardamom and cloves for Narali Purnima.
Region: Konkan coast and Mumbai, MaharashtraOccasion: Narali Purnima (Shravan full moon, August)Time: 45 minServes: 4Vegetarian
Ingredients
- 1 cup basmati or other fragrant rice, washed and soaked 20 minutes
- 1 cup grated fresh coconut
- ¾ cup grated jaggery
- 2 tbsp ghee
- 4 cloves
- ½ tsp cardamom powder
- A pinch of saffron
- 10 cashews and 1 tbsp raisins
- 2 cups water
Method
- Heat ghee and fry the cloves, cashews and raisins.
- Add the drained rice and stir gently for 2 minutes.
- Add water and cook covered until the rice is just done and the grains are separate.
- Mix the coconut and jaggery in a pan and cook until the jaggery melts.
- Fold the rice into the coconut-jaggery mix with cardamom and saffron. Cover and cook on low heat for 5–8 minutes until the rice absorbs the syrup.
- Serve warm with a spoon of ghee.
History
Narali means 'of coconut'. On Narali Purnima the Koli fishing community offers a coconut to the sea before the new fishing season begins after the monsoon.
Significance
Narali bhaat is the festive dish of that day in coastal homes. The same full moon is celebrated as Raksha Bandhan.