Narali Bhath is a sweet coconut rice which is a delicious recipe from Maharashtra. It is made on Shravan Poornima day as an offering to the ocean God.
Narali Bhath is a delicious dish from Maharashtra, offered to the ocean god on the auspicious occasion of Shravan Poornima. Raksha Bandhan also falls on the same day and hence it is a double delight day to prepare this delicious Sweet Coconut Rice.
The Shravan Poornima symbolizes the end of the monsoon season and the beginning of the fishing season. Hence, the fisherman community in Maharashtra, offers this Narali Bhath, to the ocean God and prays for the safe return of the fishermen who go into the ocean.
Aromatic Basmati rice is used to make this delicious Narali Bhath. Rice, coconut, and jaggery combined together make this delicious dish. I love the vellam saadham that my paati makes.
This dish reminded me very much of that except that she did not add coconut. The flavor of the coconut was out of the world and is definitely a dish to try if you are a coconut lover.
I used frozen grated coconut to make the Narali Bhath. I would highly recommend using fresh coconut instead of using desiccated coconut to make this dish.
My Other Posts in the A - Z Explore the Flavors Series
A for Akki Roti
B for Baghrir with Orange Butter Sauce
C for Chickpeas Shawarma
D for Double Ka Meetha
E for Esquites
F for Farro Salad
G for Gur Papdi
H for Hayagreeva Maddi
I for Idli
J for Jau Ki Papdi
K for Karthigai Pori
L for Lemon Chia Seeds Muffin
M for Mysore Pak
Preparation time - 10 minutes plus 20 minutes of soaking time Cooking time - 30 minutes Difficulty level - Easy
Ingredients to make Narali Bhath - Serves 4 to 6
- Basmati rice / Long grain rice - 1 cup
- Jaggery / Unrefined palm sugar - 1 cup (grated)
- Coconut (fresh) - 1 cup (grated)
- Cardamom - 4 (powdered)
- Cinnamon - ½ inch stick
- Cloves - 4
- Ghee / clarified butter - 4 tbsp
- Cashews and almonds - 2 tablespoon each (sliced)
- Raisins - 2 tbsp
Procedure to make Sweet Coconut Rice -
- Wash and soak the basmati rice for about 20 minutes in cold water. Once soaked, drain the rice.
In a pan, heat about a tablespoon of ghee. Add the cloves and the cinnamon stick and fry it for about 10 seconds. Now add 1 ½ cups of water and ¼ teaspoon of salt and bring the water to a boil.
Add the drained rice to the boiling water and simmer the flame. Cover the pan and let the rice cook for about 6 to 7 minutes or until the water has evaporated. We want the rice to be almost cooked and not mushy.
- Turn off the flame and let the rice sit for a few minutes covered. Fluff up the rice with a fork and keep it aside until ready to use.
In a heavy bottom pan, heat the remaining ghee and fry the nuts and the raisins.
Add the grated coconut and fry it for about 3 minutes on low flame.
Add the measured jaggery and 2 tablespoon of water and keep mixing to melt the jaggery. Once the jaggery is melted and starts to bubble, add the cooked rice.
- Gently mix the rice taking care not to break them. Cover the pan and simmer it for about 10 minutes stirring once in a while in between.
- Once the rice and jaggery and mix well, turn off the flame and serve!
More Festival Recipes
- Mango Burfi | Mango Rava Kesari
- Deepavali Marundhu | Diwali Lehiyam
- Bengali Chanar Jalebi | Paneer Jilebi
- Anjaneyar Vadai | Milagu Vadai For Vada Maalai
Recipe
Equipment
- ▢ Heavy bottom pan
- ▢ bowl
- ▢ pan
Ingredients
- ▢ 1 cup Basmati rice / Long grain rice
- ▢ 1 cup Jaggery / Unrefined palm sugar grated
- ▢ 1 cup Coconut fresh - 1 cup (grated)
- ▢ 4 Cardamom powdered
- ▢ ½ inch Cinnamon
- ▢ 4 Cloves
- ▢ 4 tablespoon Ghee / clarified butter
- ▢ 2 tablespoon Cashews sliced
- ▢ 2 tablespoon Raisins
- ▢ 2 tablespoon Almonds
Instructions
- Wash and soak the basmati rice for about 20 minutes in cold water. Once soaked, drain the rice.
- In a pan, heat about a tablespoon of ghee. Add the cloves and the cinnamon stick and fry it for about 10 seconds. Now add 1 ½ cups of water and ¼ teaspoon of salt and bring the water to a boil.
- Add the drained rice to the boiling water and simmer the flame. Cover the pan and let the rice cook for about 6 to 7 minutes or until the water has evaporated. We want the rice to be almost cooked and not mushy.
- Turn off the flame and let the rice sit for few minutes covered. Fluff up the rice with a fork and keep it aside until ready to use.
- In a heavy bottom pan, heat the remaining ghee and fry the nuts and the raisins.
- Add the grated coconut and fry it for about 3 minutes in low flame.
- Add the measured jaggery and 2 tablespoon of water and keep mixing to melt the jaggery. Once the jaggery is melted and starts to bubble, add the cooked rice.
- Gently mix the rice taking care not to break them. Cover the pan and simmer it for about 10 minutes stirring once in a while in between.
- Once the rice and jaggery and mixed well, turn off the flame and serve!
Nutrition
More Rice Recipes
- Vellam Sadam | Sweet Jaggery Rice
- Rasam Rice | One-Pot Rasam Sadam (Instant Pot Recipe)
- Instant Pot Vegetable Masala Khichdi
- Spicy Schezwan Fried Rice
Narali Bhath | Sweet Coconut Rice
Equipment
- Heavy bottom pan
- bowl
- pan
Ingredients
- 1 cup Basmati rice / Long grain rice
- 1 cup Jaggery / Unrefined palm sugar grated
- 1 cup Coconut fresh - 1 cup (grated)
- 4 Cardamom powdered
- ½ inch Cinnamon
- 4 Cloves
- 4 tablespoon Ghee / clarified butter
- 2 tablespoon Cashews sliced
- 2 tablespoon Raisins
- 2 tablespoon Almonds
Instructions
- Wash and soak the basmati rice for about 20 minutes in cold water. Once soaked, drain the rice.
- In a pan, heat about a tablespoon of ghee. Add the cloves and the cinnamon stick and fry it for about 10 seconds. Now add 1 ½ cups of water and ¼ teaspoon of salt and bring the water to a boil.
- Add the drained rice to the boiling water and simmer the flame. Cover the pan and let the rice cook for about 6 to 7 minutes or until the water has evaporated. We want the rice to be almost cooked and not mushy.
- Turn off the flame and let the rice sit for few minutes covered. Fluff up the rice with a fork and keep it aside until ready to use.
- In a heavy bottom pan, heat the remaining ghee and fry the nuts and the raisins.
- Add the grated coconut and fry it for about 3 minutes in low flame.
- Add the measured jaggery and 2 tablespoon of water and keep mixing to melt the jaggery. Once the jaggery is melted and starts to bubble, add the cooked rice.
- Gently mix the rice taking care not to break them. Cover the pan and simmer it for about 10 minutes stirring once in a while in between.
- Once the rice and jaggery and mixed well, turn off the flame and serve!
