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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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