Narali Bhat Coconut Sweet Rice Maharashtra

Method

1. 1

   Heat ghee and add whole spices: Heat 2 tbsp ghee in a heavy pot on medium. Add crushed cardamom, cloves, cinnamon and bay leaves. Stir 20 seconds until fragrant.

2. 2

   Add fresh grated coconut: Add fresh grated coconut to the spiced ghee. Stir on medium heat for 2 to 3 minutes until the coconut turns light golden at the edges and smells toasted.

3. 3

   Add drained rice: Add the drained soaked rice. Stir gently for 2 minutes — the rice will absorb the ghee and coconut fragrance.

4. 4

   Add sugar: Add 1 cup sugar. Stir gently. The sugar will not dissolve yet at this stage — it will do so once liquid is added.

5. 5

   Add water and saffron: Add 3 cups water, saffron milk and a pinch of salt. Stir once. Bring to a full boil on high heat.

6. 6

   Cook covered on lowest heat: Once boiling, reduce to the lowest heat. Cover tightly. Cook for 18 minutes.

7. 7

   Rest covered: Turn off heat. Keep covered for 5 more minutes.

8. 8

   Open carefully: Open the lid. The rice should be fully cooked with a beautiful golden-yellow colour from the saffron. Fluff very gently with a fork.

9. 9

   Add fried cashews and raisins: Fold in the fried golden cashews and raisins gently.

10. 10

    Serve: Serve in a wide bowl. The narali bhat should smell strongly of coconut, ghee, saffron and whole spices. Serve at room temperature or slightly warm.

11. 11

    Note: Narali Bhat is made specifically for Narali Purnima — the full moon day in August when fishing communities in Maharashtra (particularly the Koli fishing community) perform a ritual worship of the sea called Narali Purnima or Coconut Day. Fishermen who have stayed on shore during the monsoon offer coconuts to the sea to ask for safe passage when they resume fishing. The sweet rice made on this day is both a celebratory food and a prasad.