Narali Bhat or Naralacha Bhat is a traditional Maharashtrian sweet rice made using fresh coconut pulp, jaggery, ghee and dry fruits.
This is usually prepared during Narali Poornima, which falls in the month of Shravan.
Narali Bhat is a vegetarian, no onion no garlic (satvik), beginner-friendly recipe.
About Narali Bhat (narlacha Bhaat)
Narali Bhat is a traditional Maharashtrian sweet rice made on the occasion of Narali Poornima.
Narali Poornima is celebrated on the full moon day in the month of Shravan.
On this day, fishermen offer coconuts to the sea to pray for safety and a good fishing season.
Narali Poornima is a religious & seasonal festival that symbolises gratitude towards the sea, which is considered a divine force.
On the day of Narali Poornima, you will find most Maharashtrian households making sweet dishes from coconut like Naralachi Vadi (coconut burfi), Modaks using coconut filling, Narali Bhat and these are offered as naivedyam to the deities.
Making Narali Bhat is very easy and simple. Cooked rice is mixed with a mixture of freshly grated coconut and melted jaggery.
Ghee, caradmon, and cloves give this narali bhat a very distinctive taste.
Dry fruits add that beautiful crunch and give a nice texture to this Narali Bhat.
This narali bhat is also made during Rakshabandhan as part of the festive meal.
Narali Bhat is mildly sweet & can be made quickly using basic ingredients available at home.
So, this Narali Poornima & Rakshabandhan, do give this recipe a try. It does not take much effort.
Recipe Video
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Frequently Asked Questions
Can I use leftover rice to make Narali Bhat?
Yes, just make sure the rice is not sticky and the grains are separate.
Can I use coconut oil instead of ghee to make Narali Bhat?
Yes, you can substitute ghee with oil; however, the flavour of the rice will change. Using ghee gives the best traditional taste to this sweet, delicious Narali Bhat.
Can I skip adding dry fruits?
Yes, dry fruits are optional here and can be skipped.
Variations
Instead of adding water to the rice while cooking, you may add coconut milk instead.
Instead of using jaggery, you can use sugar for a lighter flavour.
To add more richness to this Narali Bhat, you can add nutmeg to the coconut & Jaggery mixture.
Serving Suggestions
Narali Bhat is eaten on its own as a simple festive meal. You can pair it as a side dish with your daily meals.
Serve Narali Bhat warm or at room temperature.
Storage Options
Narali Bhat tastes best when served immediately. If you have leftover rice, store it in an air-tight container in the refrigerator. It stays good for 2 days. Reheat in the microwave or in a kadai. Use a teaspoon of ghee while reheating in a kadhai.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Traditional Festive Recipes
Naralachi Vadi (Coconut Burfi), Puran Poli, Purnache Dinda (Nagpanchami Special), Tilgul Poli, Chocolate Modak, Lal Bhopla Gharge (Sweet Pumpkin Puri), Gajar Halwa, Kairi Panha (Aam Panna), Mango Mastani (Mango Milkshake)
How to make Traditional Narali Bhat (Sweet Cococnut Rice)
Note:
Instead of using jaggery, you may also use half cup of white sugar for sweetness.
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Recipe Card
Narali Bhat | Sweet Coconut Rice | Traditional Maharashtrian Narali Bhaat
Ingredientsย ย
Methodย
- Wash rice couple of times. Drain the water and keep it aside.
- In a pan, heat ghee. Add roughly chopped almonds & cashews. Roast on low flame till they turn golden brown. Once roasted, transfer to a plate.
- In the same pan, add raisins and roast tehm till they puff up. Keep the flame very low. Once done, transfer to the plate to cool down.
- Now add the whole spices, cardamon, cinnamon and cloves and saute for 20 seconds.
- Add the washed rice. Saute rice for 2-3 minutes.
- Add 2 cups of water to the rice and mix well. Cover & cook till rice is 80% done.
- Once the rice is cooked, set it aside to cool down a bit.
- In another pan, heat a teaspoon of ghee.
- Add freshly scraped coconut (Naral). Saute on low flame for about 2 minutes.
- Add 1 cup grated jaggery (gul). Mix well and keep on stirring this mixture continuously it does not stick to the bottom of the pan.
- Cook this mixture till jaggery melts completely and mixture starts to boil.
- Pour this coconut & jaggery mixture onto the partially cooked rice. Also add in half quantity of the roasted almonds, cashews & raisins. Keep the other half for garnishing.
- Also add saffron milk (Saffron strands soaked in hot milk). Mix everything gently.
- Add a small amount of salt to taste. It's optional, but is enhances the taste of this sweet rice.
- Cover & let the rice cook on low flame till it's perfectly done.
- Delicious Sweet Narali Bhat is ready.
- Transfer to a serving plate and garnish with roasted almonds & cashews.
- Serve warm.
