Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Maharashtra · Dessert

Narali Bhat (Sweet Coconut Rice)

Fragrant sweet rice cooked with freshly grated coconut, jaggery, ghee and the warm perfume of cardamom — the ritual rice dessert of Narali Pournima (Coconut Full Moon), the festival that marks the end of monsoon season and the reopening of the sea for Koli fishing communities. A distinctly Maharashtrian/Konkan sweet, utterly simple yet deeply flavoured.

🧺 Ingredients

• 1 cup (190 g) short-grain rice (Ambemohar or Kolam; not basmati)
• 1½ cups (135 g) fresh grated coconut
• ¾ cup (120 g) dark jaggery, grated
• 3 tbsp ghee (generous)
• 1 tsp cardamom powder (6 pods)
• 10–12 cashew halves
• 2 tbsp raisins (kismis)
• ¼ tsp nutmeg powder
• Pinch of salt

👩‍🍳 How to make Narali Bhat

1. Wash rice 2–3 times.
2. Soak in water for 20 minutes.
3. Drain completely.
4. In a heavy pan, bring 2 cups water to a boil over high heat.
5. Add soaked, drained rice and a pinch of salt.
6. Reduce to low heat, cover and cook for 15–18 minutes until rice is cooked through but each grain holds its shape (slightly firmer than usual since jaggery is added later).
7. Remove from heat.
8. Fluff with a fork.
9. Do not over-cook to mush.
10. While rice cooks, heat 1 tbsp ghee in a separate pan over medium heat.
11. Add cashews — toast for 1–2 minutes until golden.
12. Add raisins — swell for 30 seconds.
13. Remove both.
14. In the same pan, add fresh grated coconut.
15. Dry-roast over medium-low heat for 3–4 minutes, stirring constantly, until coconut turns light golden and fragrant.
16. Remove.
17. In the same heavy pan, heat 2 tbsp ghee over low heat.
18. Add grated jaggery.
19. Stir for 2–3 minutes until jaggery melts completely into a liquid.
20. Add the toasted coconut, cardamom and nutmeg.
21. Stir for 1 minute.
22. Add the cooked rice.
23. Fold gently with a flat spoon — do not stir aggressively or the rice breaks.
24. Mix until every grain is coated in the golden jaggery-coconut mixture.
25. Cook for 3–4 minutes on low heat, folding occasionally.
26. The jaggery will absorb into the rice and the mixture will become slightly sticky and glistening.
27. Fold in cashews and raisins.
28. Remove from heat.

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