Narli
Bhaat
Narali Bhaat is a typical Maharashtrian prepartion. Naral
means coconut and bhaat is rice in marathi. This preparation is
made as a "naivedya" for Narali Poornima. It is a very
delicate dish and can be enjoyed almost as a dessert. Many times
Indian dinner includes a sweet rice dish and this one is particularly
festive.
2 cups Basmati
rice
1 1/2 cup jaggery, crushed
1/2 cup freshly coconut, grated
Few cashews (unsalted, raw)
Few golden raisins
4-5 strings of saffron
1/2 tsp cardamom and jaiphal powder
3 drops yellow food color
2 tbsp ghee
4 whole cloves
3 1/2 cups hot water
1/2 cup Coconut milk
3-4 whole cardamoms
Wash and
drain the rice half-an-hour before preparation. Heat ghee in a pan and add the whole cardamoms, cloves, rice and sauté
for two to three minutes. Then add hot water, food color and cardamom and jaiphal powder.
After the water
has been almost absorbed, add the jaggery,
coconut, coconut milk, cashews, raisins and saffron. Stir well. Cook on low flame until jaggery melts and cover the "Narli
Bhaat" with a lid and cook for five minutes. Serve hot.
Narali
Bhaat # 2
Courtesy
Tarla Dalal - Contributed recipe
Cooked
Rice - 2 small curry bowlful
Jaggery (Gud) - 3 small curry bowlful
Cardamoms (Ilayachi) - 5 to 6 pieces
Butter(Ghee) - 4 tbsp
Grated Coconut - 1
Cashews, Almonds (Optional)
Wash rice, keep it
soaked for half an hour in water and
cook it. Cool it. Mix grated
coconut and jaggery and add it to cooked rice. Heat Butter (Ghee). Add
rice mixture to it. Add dry fruits like cashews, almonds etc.
(Optional).
Mix well and add cardamom powder to it.
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