The sweet nutty rice is mostly prepared for the narali pornima festival.
Preparation time: 30 minutes
Cooking time: 1 hour
Servings: 4-6
1 cup short grained rice
¾ cup grated jaggery
1 cup scraped coconut
2 tablespoon +1 teaspoon ghee
1” piece cinnamon
3 nos. cloves
½ teaspoon cardamom powder
2 – 2 ½ cups water
Pinch of salt
15-20 cashewnuts
2 tablespoons kismis
Rinse the rice and drain in a colander.
Fry cashewnuts and kismis in 1 teaspoon ghee.
Boil water.
1. In a 3 litre capacity pot on medium flame, heat the ghee. Lower the heat, add cloves and
cinnamon. As the cloves start puffing up adds the rice and stir.
4. Sauté the rice for 5 minutes on medium heat.
5. Add boiling water and salt. Increase the heat and allow to boil till the rice ¾ done.
6. Lower the heat to the minimum and cover the pot with a lid and cook further till the rice is
fully done.
7. Add jaggery and mix. Once the jaggery is dissolved and mixed add coconut scrapings.
Stir and mix.
10. Cook for 5 more minutes.
11. Add cardamom powder, cashewnuts, kismis and mix thoroughly.
12. Serve hot or at room temperature.
Note:
Rice can be cooked in a pressure cooker and then coconut and jaggery can be added.
Prepared narali bhaat as per the recipe and it turned out to be really nice 😊
Thanks Dipali for your encouraging words.