Wednesday, 17 August 2016


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. 



 2 cups
Scraped fresh coconut
1 cup
¾ - 1 cup
Kesar / saffron soaked in 2 -3 tbsp milk
A pinch
¼ tsp
A pinch
Lavang / cloves
2 – 3 nos
Almonds peeled
5 – 6 nos
5 – 6 nos
5 – 6 nos
Elaichi / cardamom pdr (op)
¼ tsp
Ghee / clarified butter
 2 tbsp


1.       Wash the rice, drain and keep for approx. 2 hours.

2.       Heat ghee in a pressure cooker, roughly cut the dry fruits into chunky pieces.

3.       Fry them in ghee till they lightly change their colour.      

4.       Remove and reserve for further use.

5.       In the same ghee add the cloves.

6.       When they sizzle add in the soaked rice.

7.       Saute the rice in ghee till it lightly changes its 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.

11.   When it lets out all the steam, add in the sugar. (I add the sugar in step 8 and it worked just fine. In this case omit step 12)

12.   Reheat till the sugar dissolves and mixes well.

13.   At this time, also add in the kesar and reserved dry fruits.

14.   Mix and switch off the flame.

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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