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Narali Bhat/Sweet coconut rice No. 2 |
This version of Narali Bhat uses gud instead of refined sugar. Gud imparts an earthy sweetness and is more commonly used than sugar in the Western coastal belt of Maharashtra.
Serves 2-3 persons
Ingredients
1 cup Basmati Rice
1 cup grated gud/Jaggery
1 cup fresh coconut (scraped)
½ teaspoon Nutmeg powder/ jaiphal powder
½ cup cashew nut & Almond pieces
10 cloves/ Lavang
3 tablespoon pure ghee
Method
1) Clean & wash basmati rice.
2) Grind scraped fresh coconut & 1 cup water together & extract the coconut milk that is formed thus by sqeezing it out through fine muslin.
3) Re-use the coconut with another cup of water and repeat the process to extract a second round of coconut milk.
4) Mix the first extract of coconut milk with gud in a pan & bring it to boil on low heat. Keep aside.
5) Heat 2 tablespoons ghee in a thick bottom Patila, add cloves, stir-fry for ½ minute on medium heat.
6) Reduce the heat, add rice, stir-fry for 2-3 minutes and add the second extract of coconut milk; mix well & cover the Patila to let it cook.
7) Add hot mixture of gud-coconut milk into the half cooked rice, mix well & cover it till it is done, cook on low heat. Add jaiphal powder and mix well. Remove from the heat.
8) Heat 1 tablespoon of ghee, add pieces of cashew nut & almond & sauté for 2-3 minutes on low heat. Pour on the cooked rice.
9) Ready to serve.
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