Today is Narali Purnima. Its one of the most important festivals among the koli (fishermen folk) in Maharashtra. It is celebrated with great pomp. The monsoon or rainy season being the breeding period for the fishes and also because going out in the ocean / sea is dangerous as it is at its ugliest and angriest, no fishing is carried out. From this day of Narali Purnima, where the onslaught of the rains starts to reduce, the sea is prayed to, coconut offerings are made and sweet delicacies are prepared, and with much fanfare the boats re-enter the sea.
One such sweet delicacy prepared is Narali Bhaat or Sweet Coconut Rice. It is also made using jaggery instead of sugar or half quantity of both. Use your discretion how you like. In case you are using jaggery then make sure it is dissolved and all lumps broken prior to adding it to the rice in step 11. So here is the simple recipe.
NARALI BHAAT / SWEET COCONUT RICE / नारळी भात
INGREDIENTS
Rice
|
2 cups
|
Scraped fresh coconut
|
1 cup
|
Sugar
|
¾ - 1 cup
|
Kesar / saffron soaked in 2 -3 tbsp milk
|
A pinch
|
Haldi
|
¼ tsp
|
Salt
|
A pinch
|
Lavang / cloves
|
2 – 3 nos
|
Almonds peeled
|
5 – 6 nos
|
Cashewnuts
|
5 – 6 nos
|
Raisins
|
5 – 6 nos
|
Elaichi / cardamom pdr (op)
|
¼ tsp
|
Ghee / clarified butter
|
2 tbsp
|
3.
Fry them in ghee till they lightly change their
colour.
8.
Now add in 4 cups hot water, coconut, haldi and
salt.
9.
Mix and give 2 whistles. i.e. enough for the
rice to just cook.
10.
Do not allow overcooking so use your discretion
according to your pressure cooker.
13.
At this time, also add in the kesar and reserved
dry fruits.
15.
Cover and allow it to rest for a few hours.
16.
This rice tastes best reheated on the next day,
so try and make it one day prior to consumption.
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