This is an authentic dish prepared in the costal regions of Maharashtra on the occasion of Narali Purnima also known as Rakshabandhan ( Rakhi Festival ). This is a quick and simple variation of the dish that’s healthy as well as tasty. It can be made anytime without waiting for a special occasion.
Equipment and Utensils
Frying pan (non-stick) with the lid
Flat wooden spoon
150 grams (½ cup) Basmati Rice washed
50 grams (½ cup) Coconut grated
80 grams (½ cup) Jaggery grated
20 grams (7-8 pieces) Almond thinly sliced
10 grams (8-10 pieces) Pistachio Nuts thinly sliced
20 grams (15-20 pieces) Dry Black Grapes
20 ml Milk
Pinch of saffron
2 Cinnamon Sticks
5 Cardamom Pods
½ teaspoon Cardamom Powder
1 tablespoon Pure Ghee
Soak the saffron in luke warm milk and set aside for atleast 20 minutes.
Wash the rice thoroughly.
Soak rice in 3 cups of water for 20 minutes.
Keep 1½ lit. of water in saucepan and bring it to boil.
Strain the rice.
When water is boiling, add the rice and let it cook on high flame.
After 6-7 minutes keep an eye on the rice.
Cook the rice till the grains are separated but not softened.
Then strain the rice and wash it under cold running water.
Next keep the frying pan on medium high flame.
Add 1 tablespoon ghee and let it heat.
When ghee is hot, add cardamom, cinnamon and cloves.
Now add almond, pistachio pieces and dry grapes.
Stir fry for 1 minute.
Add grated coconut.
Keep stirring for 1 minute.
Now add jaggery and stir till it completely melts and bubbles.
Put the lid, lower the flame and let rice cook for 4-5 minutes.
Stir it after every 1-2 minutes.
After 5 minutes get it off the flame.
Let it sit for 10-15 minutes.
After 15 minutes open the lid, sprinkle some cardamom powder.
Mix gently and the Narali Bhat is ready to serve.
Soaking time: 20 minutes
Preparation Time: 12 minutes
Cooking Time: 18 minutes
Number of Servings: 4
Total Calories: 1371.1 Kcal
Fat: 54.36 gm
Protein: 19.53 gm
Carbohydrates: 204.46 gm
Iron: 5.8 mg