Narali Bhaat | Sweet Coconut Rice from Maharashtra

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra

In Maharashtra, Narali Bhaat is traditionally made for Narali Poornima. Also called Shravani Poornima, this day is of great significance to the Koli community (the fisher folk in Maharashtra) as it marks the end of monsoon and the start of the fishing season.

On Narali Poornima, the Kolis offer Naral (as Coconut is called in Marathi) to the sea at high-tide to invoke the blessings of Varuna, the Lord of the Oceans. They then set off in gaily decorated fishing boats for the first catch of the new season. This catch is expected to be bountiful as there is no fishing in the month preceding the Narali Poornima. This is because the fish spawn at this time and the no-fishing tradition helps the fish populations to regenerate.

Narali Bhaat is a must-have dish on Narali Poornima. It is essentially coconut rice sweetned with jaggery and can be seen as the Maharashtrian version of the North Indian Meethe Chawal.

  • Nariyal Poornima also coincides with Raksha Bandhan and so this can be a common sweet on this day. 🙂
  • Do also try my recipe for the traditional Savoury Coconut Rice made in South India.

Naarli Bhaat is very easy to make and can be quite a satisfying dessert or snack by itself.

How to Make Narali Bhaat | Sweet Coconut Rice from Maharashtra

 

Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Yum
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In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Narali Bhaat | Sweet Coconut Rice from Maharashtra
Yum
Print Recipe
In Maharashtra, Narali Bhaat is a sweet Coconut Rice made with rice, grated coconut and jaggery for Narali Poornima or Shravani Poornima.
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time Passive Time
15 Minutes 30 Minutes
Ingredients
Servings: People
Instructions
Cooking the Rice
  1. Wash the rice well and set aside in a colander for 30 minutes.
    Making Narali Bhaat - Wash the Rice
  2. In a heavy-bottomed vessel or kadhai, over medium flame, heat 1.5 tbsp ghee.
  3. Add the cloves and stir-fry till they swell.
    Frying the Cloves in Ghee
  4. Add the washed and drained rice, and mix well.
    Fry the rice
  5. Stir-fry for 2-3 minutes.
  6. Add saffron and 2 cups water.
    Add Saffron and Water
  7. Mix well.
  8. Over medium heat, bring the water to a boil.
    Bring water to a boil
  9. Cover and cook till the rice is completely done. Takes about 7-10 minutes. Check regularly and mix with a light hand to ensure that the rice does not stick or burn.
  10. When the rice is done, turn off the heat and set aside.
    The cooked rice
Cooking the Coconut
  1. In a wok, over medium heat, heat 1.5 tbsp ghee.
  2. Add the dry fruits and stir-fry.
    Fry the Dry Fruits
  3. Add the grated coconut and mix well.
    Add the Coconut
  4. Add the grated jaggery and mix well.
    Add the grated jaggery
  5. Cook over medium heat till the jaggery melts. Mix regularly.
    The jaggery melts
  6. Add about 1 tbsp of water and mix well. This is just to ensure that the jaggery-coconut will mix well with rice.
    Add water
  7. Turn off the heat.
Putting it Together
  1. Add the jaggery-coconut mix to the cooked rice.
    Mix Rice and Jaggery-Coconut Mix
  2. With a light hand, mix well.
  3. If there is some water, over medium heat, cook covered for 2-3 minutes.
  4. The Narali Bhaat is ready to eat!
    Naarali Bhaat: Ready to Eat
Recipe Notes
  • Before adding the jaggery-coconut mix to the rice, ensure that the rice is cooked completely and well. Once you add the jaggery, the rice will not cook.
  • Instead to saffron, you can add powdered cardamon. If you use cardamom, then add it when you are melting the jaggery.
  • The 1 tbsp water that I add to the jaggery-coconut mix just makes it easier to mix with rice. This helps me in ensuring that the rice does not break when I am mixing. Do not add more water because then you will have a watery Narali Bhaat.
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Narali Bhaat | Teepi Kobbari Annam
Narali Bhaat | Teepi Kobbari Annam

 

 

 

Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe

Bajra or Pearl Millet is a very popular in Western India; especially in Maharashtra, Rajasthan, and Gujarat. Bajra is known for its heat generating properties and so is often eaten in winter. While I make Bajra Roti (Bhajra Bhakri) often, I made Bajrichi Khichdi | Bajra Khichdi for the first time this week.

I made a very simple, mildly spiced version of the Bajra Khichdi. It tasted just like Ven Pongal but because I used the Bajra as is without grinding the texture was a tad grainy and chewy (i liked this). I ate it with some Kadhi and Rasam, though you could enjoy it by itself or with some pickle on the side.

Millets are quite popular in many parts of India. This past year, I have been trying to incorporate more millets into my diet and so far have succeeded in cooking with Sama/Samai/Varai (Little Millet) and Kuthiraivalli/Odalu (Barnyard Millet).

Do try my recipes for Varyache Tandul | Samo Rice, Varai Pulav | Upma with Sama, and Kuthiravali Pongal | Odalu Gatte Pongali.

Bajra Khichdi
Bajra Khichdi

How to Make Bajrichi Khichdi | Bajra Khichdi

 

Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
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Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Bajrichi Khichdi | Bajra Khichdi
Bajrichi Khichdi | Bajra Khichdi: A Winter Special Recipe
Yum
Print Recipe
Bajra (Pearl Millet) is known for its heat generating properties and so is eaten in Winter. Bajra Khichdi | Bajrichi Khichdi is a delicious, mildly spiced and nutritious dish made with Bajra and Moong Dal.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
30 Mins 8 Hours
Ingredients
Servings: People
Instructions
Soaking the Bajra
  1. Wash and soak the Bajra in 2 cups water for at least 8 hours.
  2. Drain the water and set aside the soaked Bajra.
Soaking the Moong Dal
  1. If possible, soak the Moong Dal for 1 hour. This is an optional step. The Moong will cook even if you do not soak it but will need more time.
  2. Drain the water and set aside the Moong Dal.
Making the Bajrichi Khichdi | Bajra Khichdi
  1. In a pressure cooker or kadai, heat the ghee.
  2. Add the cumin seeds and wait till they start to splutter.
  3. Add the hing, turmeric, and slit green chillies.
  4. Stir-fry for a few seconds.
  5. Add the soaked Bajra, Moong Dal, and salt.
  6. Mix well.
  7. Add 3 cups of water.
  8. Pressure cook for 3 whistles or cook covered on an open flame till the Bajra Khichdi is mushy.
  9. Using a heavy ladle, mix well so as to mash the moong dal a bit.
  10. Serve the Bajra Khichdi hot topped with sonme ghee and with some Kadhi, Dahi, Papad or Pickle on the side
Recipe Notes
  • You could crush the soaked bajra or coarse grind it to get a smoother texture.
  • Many people dehusk the soaked bajra but I did not.
  • You can also make a Masala Bajra Khichdi by adding tomatoes, onions, and red chilli powder.
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Bajrichi Khichdi
Bajrichi Khichdi