Maharashtrian Narali Bhaat Recipe (Sweetened Coconut Rice)

Step 1: To begin making the Maharashtrian Narali Bhaat Recipe, first wash the rice thoroughly, drain the water and keep it aside for 45 minutes

Step 2: In a small pan, warm 1 tablespoon ghee and saute the dry fruits and nuts for 2-3 minutes on low heat until they turn golden and are roasted

Step 3: Remove the roasted nuts from hot ghee and set aside until later use

Step 4: In a nonstick pan or heavy-bottomed pan melt 3 tablespoons of ghee on a low heat

Step 5: Add the cloves and saute for 3-4 minutes

Step 6: When they puff up and get aromatic, add the washed rice and toss it well until the grains are well coated with ghee

Step 7: Next, pour in the water, the saffron strands and bring the rice to a brisk boil

Step 8: Once the rice comes to a brisk boil, turn the heat to low and cover the pan

Step 9: Cook the rice until all the water is absorbed

Step 10: Meanwhile, add the jaggery and coconut to a small saucepan and place it on low to medium heat

Step 11: Allow the jaggery to melt

Step 12: Once the jaggery melts, pour the jaggery and coconut mixture to the cooked rice and mix thoroughly, taking care not to break the grains

Step 13: You can use a fork and gently mix at this stage, to fluff up the grains

Step 14: Cover the pan and cook once again on a low heat for 4-5 minutes more

Step 15: Transfer the Narali Bhaat to a serving bowl and garnish it with the roasted nuts

Step 16: The Maharashtrian Narali Bhaat is now ready to be served as a festive dish